This cake is so simple to make and uses ingredients you likely have in your fridge every day. Enjoy it as is, or dress it up with whip cream or your favorite yoghurt and seasonal fruit.
Classic Yogurt Cake
~ from food52
1 cup full-fat plain yogurt
2 large eggs
160 grams (3/4 cup plus 1 tablespoon) sugar
1 teaspoon vanilla extract
1/3 cup vegetable oil, olive oil or canola work well
260 grams (2 cups) Flourist Sifted Red Fife Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt
Heat the oven to 350 degrees. Spray the sides and line a round 9 or 10-inch cake pan with parchment paper.
Fold the flour mixture into the yoghurt mixture, mixing only until all traces of flour disappear. Be careful not to overwork the dough.
Pour the batter into the pan and bake for 35-40 minutes, until the top is golden and a tester comes out clean. Let stand for 10 minutes, then transfer to a rack to cool completely. Serve as is or with whip cream and fresh fruit.
Comments
I add chia seeds, cardamom, blueberries and walnuts. Always turns out perfect. Love this recipe as I can change it up with additions without sacrificing a great cake base. Will do some peaches and pecans next time!
Just made it and substituted flour with 1 c of organic spelt and 1 c organic pastry flour from Speerville flour in New Brunswick. Wow, it was delicious and made a great base for my Strawberry shortcake!
I have a similar recipe that I have been making for the last 25 years (have tried with different flours and additions, very forgiving, adaptable recipe) but I add 3 smashed bananas, some molasses, nuts, seeds, chocolate chips and spices and bake in a loaf tin for delicious banana bread. Today I tried it with Red Fife flour – I think now a family favourite, so will be using it again!
This cake was a delightful surprise! It has a mild taste but is very soft. I used vanilla yogurt since that is what I had on hand. Suggestions like lemon and fruit are great possibilities for next time.
I made this cake last night and it now ear marked as a favourite. I love the texture, reminds me of shortbread cake for strawberry shortcake. We topped it with vanilla yogourt and a rhubarb compote. Delicious!! This cake will be so versatile for fruit toppings throughout the seasons – combined with vanilla yogourt as the topping. It is so easy to make also.
Do you think it would be good if you folded fruit into batter. Thinking raspberries or blueberries or peaches or…….. thanks. Liza
Hi Caroline! The cake does rise. Chickpea flour is typically not easy to substitute in for other flours and we would not recommend it in this recipe.
Quick questions? Does it rise? I am thinking to use a silicon sunflower mould to make the cake. Is it possible to use chickpeas flour instead?
Thanks,
Caroline
This cake is easier to make than muffins. I found I did not get much tang from the yogurt; I would perhaps decrease the sugar.
Fantastic recipe!
Easy to make and takes little effort.
I’ve baked this a few time’s with vanilla yogurt (it’s what I had on hand).
Also used all purpose flour.
Turned out amazing.
Tonight I made it with vanilla yogurt and cardamom.
Can’t wait to try it:)
Thanks for a lovely recipe:)