One ingredient can really make all of the difference, and that is especially the case with this recipe for French Yogurt Cake. Thick and creamy yogurt makes a double-featured appearance in both the cake and the frosting for one wondrously silky smooth bite.
France’s famous yogurt cake is supposedly the first recipe French children learn to make. It’s easy to measure, some versions portion out all of the ingredients straight from the yogurt container itself. The cake’s dump-and-whisk process is super low-key, meaning it can be made for any occasion. This cake’s no-fuss presentation makes for a pressure-free treat, that’s traditionally served plain or with a side of creme fraiche. Here, this French Yogurt Cake gets a companion of creamy frosting, highlighting the cake’s star ingredient.
There’s no fussing over the ingredients, most are pantry and refrigerator staples. The yogurt is probably the biggest variation from most cake recipes.
This cake requires the muffin method of preparation. In layman’s terms, this means the batter is formed with a simple whisking of wet and dry ingredients in separate bowls and then combining the two into one bowl.
After whisking the wet and dry ingredients, combine both into one bowl, whisking until there are no streaks of flour visible, and the batter is mostly lump-free.
Pour the batter into a prepared round cake pan. You can use an eight or nine-inch pan. Just note that the bake time will be slightly longer for the eight-inch cake, but only by a few minutes.
Once baked, the cake will have a cake dome on top. If you want to have a flat cake, use a knife to carefully remove the top (the cake top always makes for a delicious snack).
The frosting is the biggest variation from a classic French Yogurt Cake, which is generally without a topping or served with a side of the latter mentioned creme fraiche.
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