The Easiest French Yogurt Cake (a 1,2,3 measure recipe)

4.80 from 5 votes

The Easiest French Yogurt Cake (a 1,2,3 measure recipe)

This French Yogurt Cake is a simple, rich, and buttery-tasting cake that comes together with just a yogurt container as your measuring cup.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Brunch, Dessert

Cuisine: French

Servings: slices

Calories: 277kcal

Author: Cynthia Christensen

Equipment

Ingredients

Cake

1 container yogurt ½ cup (American)
1 container vegetable oil ½ cup (American)
1 teaspoon vanilla extract
1 large pinch kosher salt about ½ teaspoon
2 containers sugar
2 large eggs
2 teaspoons baking powder
3 containers all-purpose flour 1 ½ cups (American)

Crumb topping

1 tiny pinch of salt about ⅛ teaspoon
½ container all-purpose flour ¼ cup (American)
½ container sugar ¼ cup (American)
3 tablespoons unsalted butter
1 cup fresh or cooked fruit blueberries, raspberries, peaches, etc.

US Customary - Metric

Instructions

Preheat oven to 350 F. Grease a 9 inch springform pan or line with parchment paper.
In a large bowl, whisk together yogurt, vegetable oil, vanilla, kosher salt, sugar, and eggs until smooth.
Sprinkle baking powder and flour over the wet mixture. Mix gently until just combined. Do not overmix.
Pour into prepared pan and smooth the top. Scatter fruit over the batter.
Make the topping: mix flour, sugar, and salt with butter until crumbly. Press into clumps and scatter over the fruit.
Bake for 40 to 45 minutes, or until a toothpick comes out clean. Let cool before serving.
Serve with crème fraîche, sweetened yogurt, or whipped cream.

Video

Notes

For the most authentic version, use whole milk yogurt.

Any fresh or frozen fruit works. Do not thaw frozen fruit before using.

Measure flour with the scoop and swipe method: fluff the flour, spoon lightly into your cup, and level with a knife. Avoid packing it down.

Use the yogurt container as your scoop for ingredients to keep it simple. Keep in mind that depending on the size of your yogurt container or the size of you pan, your cake may need as little as 30 to 35 minutes or as long as 45 to 50 minutes to bake. Check at 30 minutes, then every 5 minutes until a knife or toothpick inserted in the center comes back clean.

Storage: Because of the high moisture in both the cake and the topping, if you place this cake in an airtight container, the fruit and topping will become gummy. I like to simply place a piece of parchment paper or plastic wrap against the sliced parts of the cake leaving the rest open to air. You can store the cake this way at room temperature for up to 2 days.

Nutrition