I don't know about you, but there are times in my life when I just need to have a cake in the house. And it doesn't necessarily need to be a fancy cake. Just a plain cake.
Something to enjoy with a hot cuppa, or some fruit, or even ice cream. Plain. Delicious. Ordinary. Cake.
I don't always want to be fussing with special pans or equipment. When the craving hits, I want a cake that I can throw together quickly and easily without much bother.
This simple Yogurt Cake is just such a cake. It uses ordinary ingredients that I always have in my home and goes together in a flash with just a whisk and a bowl. No need to break out the fancy mixer with this one!
It is a basic, no-frills, moist, dense, only slightly sweet cake. An any time of day cake.
Its great in the morning with some fruit for breakfast. Fabulous for coffee break or as a dessert with some ice cream and sauce.
It is wonderful as a sneaky snack that you don't want anyone to know about. (Tell me I am not the only one who does this!)
Sandwiched together with some icing or cream cheese in the middle for the children's lunches. Its fabulous cut into slices and wrapped for a picnic.
You name it. This cake is a great all rounder! Homey and humble, this is a simple cake that is welcome any time of the day, any how, any where, any when!
We have the French to thank for this fabulous cake. Its considered to be a classic In France. It is considered such a simple cake to make that it is often the first cake that many children in France learn how to bake.
Originally the measurements were measured out simply using a yogurt pot as the measuring cup. Not all yogurt pots are created equal however, and so it makes much more sense to measure it in the more traditional way, at least it does for me!
What I love about it most is that it is moist and dense, with a texture not dissimilar to pound cake, with a tender delicious crumb.
It also has a nice hint of tang from the yogurt and is a cake that never seems to dry out. This is probably due to the use of oil and yogurt. I think its a magnificently perfect and simple ordinary cake. In short, one of my favorite every day cakes.
WHAT YOU NEED TO MAKE YOGURT CAKE
Its pretty simple really.
- 2 large free range eggs
- 3/4 cup (150g) granulated sugar
- 1 cup (226g) plain whole milk yogurt, regular or Greek
- 1/2 cup (120ml)vegetable oil, canola oil, or olive oil, plus more for coating the pan
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (210g) plain all-purpose flour
- Icing sugar to dust (optional)
I almost always use full fat Greek yogurt for this. It is the yogurt I always have in my fridge. I am not one much for eating flavored yogurt. Most of the time my yogurt is enjoyed spooned over top of my homemade granola along with a drizzle of date syrup.
Don't be tempted to use low fat yogurt. You will not get the same delicious results or tender crumb.
I always and only keep large sized free range eggs in my kitchen. I can't really afford to keep in a range of different sizes. I also usually use regular canola oil to make this cake.
I only use pure vanilla extract. Today I did use Swerve granulated sugar to make this cake. I am trying to cut back on my use of processed sugars. It worked great!
HOW TO MAKE YOGURT CAKE
This has to be one of the simplest cakes to make. As I said, it is one of the first cakes that children in France learn how to make.
Preheat the oven to 350*F/180*C/gas mark 4. Grease a 9x5 inch loaf pan lightly with olive oil and line it with parchment paper. I like to leave about a 1 inch overhang on the long sides for ease of lifting out the cake.Break the eggs into a large bowl. Add the sugar, and using a wire whisk, whisk vigorously until pale yellow and frothy. This will take about a minute. Whisk in the yogurt, oil, and vanilla extract.
Whisk in the baking powder and salt. Using a rubber spatula, add the flour and stir together until just combined and all of the flour is incorporated. There may be a few lumps, that's okay. Take care not to overmix.Spoon into the prepared loaf pan, smoothing over the top. Bake in the preheated oven for 45 minutes, until the cake is lightly browned and a cake tester inserted into the center comes out clean with just a few crumbs.
Transfer the pan to a wire rack and leave to cool for 10 minutes in the pan. Lift out at the end of that time using the paper sling onto the wire rack and leave to cool completely.
Dust with icing sugar. Cut into slices to serve. Store any leftovers in an airtight container for up to 3 days.This is a cake that is quite amenable to trying out a few different flavors in it as well. A touch of almond extract gives it a nice almond flavor, whereas adding a bit of finely grated lemon zest also adds a really lovely touch.
I really do hope that you will be tempted to want to bake this simple and delicious cake. I predict that you will be so impressed with it that it is destined to become a favorite go-to recipe for when the cake craving hits!
I am that sure of this that I will eat my shirt if it doesn't! And that is saying a lot! Enjoy!
PS - This is fabulous in berry season when all the berries are ripe. I love it served simply with crushed berries and plenty of whipped cream. Its quite simply . . . wonderful!
Yogurt Cake
Yield: One 9 by 5 inch loaf cakeAuthor: Marie RaynerPrep time: 10 MinCook time: 45 MinTotal time: 55 MinSuch a simple cake, but extraordinary flavor and texture. This is delicious.Ingredients
- 2 large free range eggs
- 3/4 cup (150g) granulated sugar
- 1 cup (226g) plain whole milk yogurt, regular or Greek
- 1/2 cup (120ml)vegetable oil, canola oil, or olive oil, plus more for coating the pan
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (210g) plain all-purpose flour
- Icing sugar to dust (optional)
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Grease a 9x5 inch loaf pan lightly with olive oil and line it with parchment paper. I like to leave about a 1 inch overhang on the long sides for ease of lifting out the cake.
- Break the eggs into a large bowl. Add the sugar, and using a wire whisk, whisk vigorously until pale yellow and frothy. This will take about a minute. Whisk in the yogurt, oil, and vanilla extract.
- Whisk in the baking powder and salt. Using a rubber spatula, add the flour and stir together until just combined and all of the flour is incorporated. There may be a few lumps, that's okay. Take care not to overmix.
- Spoon into the prepared loaf pan, smoothing over the top.
- Bake in the preheated oven for 45 minutes, until the cake is lightly browned and a cake tester inserted into the center comes out clean with just a few crumbs.
- Transfer the pan to a wire rack and leave to cool for 10 minutes in the pan. Life out at the end of that time using the paper sling onto the wire rack and leave to cool completely.
- Dust with icing sugar. Cut into slices to serve. Store any leftovers in an airtight container for up to 3 days.
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