French Yogurt Cake

The Arbosana Extra Virgin Olive Oil would be great with this one!

This recipe is traditionally one of the first things French children learn to make. Since the size of a yogurt container is about ½ cup, you can simply wash the container and let your kids do all of the measuring with the yogurt cup. My daughter thought it was the funniest thing to make a cake using yogurt and the yogurt cup. I’ve also included traditional measurements if you prefer to use normal measuring scoops.
  • Prep: 15 min
  • Cook: 45 min
  • Total: 1 hour
  • Yields 1 small cake
French Yogurt Cake
  • cooking spray
  • Preheat oven to 350°F. Generously coat a 9′ cake pan with cooking spray and set aside.
  • 6 ounces vanilla yogurt (preferably full fat)
  • Pour yogurt into a medium bowl.
  • 1 yogurt container of vegetable or canola oil (or ½ cup)
  • Fill the now empty yogurt container with olive oil and add to bowl with yogurt.
  • 3 eggs
  • 1 teaspoon vanilla extract
  • Add three eggs and vanilla extra to bowl. Whisk to combine.
  • Wash and dry the yogurt container.
  • 3 containers worth of flour (or 1 ½ cups)
  • 2 containers worth of sugar (or 1 cup)
  • 1 ½ teaspoons baking powder
  • 1 pinch salt

Add flour, sugar, baking soda, and salt. Mix to combine.

Pour into prepared cake pan. Bake at 350°F until cake is golden brown and a tester inserted into the center comes out clean, about 35 to 45 minutes.

Remove from oven and let cool on wire rack for 10 minutes. Invert cake onto a plate and let cool completely.

Serve with whipped cream and/or fruit. Store airtight at room temperature.

Recipe taken from MakeBetterFood.com under the Creative Commons License.

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