Gâteau au Yaourt (Yogurt Cake)
Gâteau au Yaourt (Yogurt Cake)
This vanilla- and citrus-scented French cake comes together in one bowl, without any need for measuring cups.
Ingreadient
- Baking spray with flour
- 1 (4.9-ounce) pot whole-milk vanilla French-style yogurt (such as La Fermière) (about 9 tablespoons), plus more for serving
- 3 large eggs
- 2 pots granulated sugar (1 1/3 cups)
- 1 pot vegetable oil (2/3 cup)
- 1 teaspoon orange zest
- 1 teaspoon vanilla extract
- 3 pots all-purpose flour (2 cups) (about 8 3/4 ounces)
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- Powdered sugar, for dusting
- Berry compote or preserves, for serving
Direction
- Preheat oven to 350°F. Lightly coat a 9-inch round cake pan with baking spray; set aside.
- Whisk together yogurt, eggs, granulated sugar, oil, orange zest, and vanilla extract in a large bowl until smooth. Add flour, baking powder, and salt; whisk until dry ingredients are just incorporated. Pour batter into prepared cake pan, and smooth top.
- Bake in preheated oven until golden brown and a wooden pick inserted into center of cake comes out clean, 35 to 40 minutes. Let cake cool in pan for 10 minutes. Run a knife around the edge of the pan to loosen; invert cake onto a wire rack. Let cake cool completely on rack, 1 to 2 hours.
- Dust cake with powdered sugar. Serve slices with berry compote and additional yogurt.
