This recipe comes from the book Lunch in Paris by Elizabeth Bard and is a common in France. The author credits Clotilde Dusoulier of the blog Chocolate & Zucchini for this recipe which is adapted for the American kitchen. This cake is not too sweet, wonderfully moist, and perfect for breakfast the day after you bake it.
Yogurt Cake (Gateau au Yaourt)
1 cup plain yogurt: The recipe calls for whole milk yogurt, I used 2% greek because that's what I had in the fridge. I used one 7 oz container and called it a cup.
1 cup sugar
Large pinch salt
1 teaspoon vanilla extract
1/3 cup vegetable oil (I used olive oil)
1 2/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
zest of one orange (or lemon)
Preheat the oven to 350 degrees. Lightly oil a 10 inch round cake pan and line it with parchment paper.
Combine the yogurt, sugar, salt and vanilla and whisk until smooth. Add the oil slowly, whisking to combine. Add the eggs one at a time, mixing each one in.
Pour the batter into your prepared cake pan and spread the fruit on top. Bake in the center rack for 45 minutes, until golden brown and risen in the center. A toothpick inserted in the center should come out clean.
Let the cake cool for 5 minutes in the pan, then transfer to a cooling rack. Sprinkle with powdered sugar and serve slightly warm or at room temperature. This is a perfect unfussy dessert or snack for a weekday. As you may have noticed it's very adaptable, so use whatever fruit you like, or none at all.