French Yogurt Cake
User Reviews
4.6
French Yogurt Cake
Description
This French Yogurt Cake recipe features a batter made from Greek yogurt, eggs, sugar, vanilla, flour, baking powder, salt, and olive oil. The batter is thick and shiny, ensuring a moist crumb. Fresh blackberries and raspberries are gently combined with lemon juice and sugar, chilled lightly to retain their shape and freshness, and then piled on top of the baked cake before serving. The cake bakes in a springform pan at 350°F for 35–40 minutes until a toothpick comes out clean.
The finished cake has a tender crumb and pleasant tang from the yogurt balanced by the natural sweetness and acidity of the berries. A dusting of powdered sugar adds subtle sweetness and a delicate finish. The olive oil contributes a slight richness without heaviness.
This cake can be served sliced with whipped cream as an optional accompaniment. It works well as a light dessert to showcase seasonal berries or as a simple teatime treat. The berry topping adds color and fresh flavor that contrasts the creamy cake.
Ingredients
Berries
- 4 oz (120g) blackberry
- 4 oz (120g) raspberry
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- powdered sugar for dusting
Cake Batter
- 3/4 cup plain Greek yogurt
- 3 large egg
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup extra virgin olive oil
Instructions
- Combine the blackberries, raspberries, lemon juice, and sugar in a medium bowl. Stir gently to lightly coat the berries without mashing them. Cover and place in the fridge.
- Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan.
- In a medium mixing bowl, whisk together the yogurt, eggs, sugar, and vanilla. Add the flour, baking powder, and salt, and stir just until combined. Using a spatula, fold in the oil until you have a thick, shiny batter.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan.
- To serve the cake, lightly dust the top with powdered sugar and mound the berries on top.
- Cut the cake into slices and serve with whipped cream, if desired.
Notes
- This recipe was adapted from Food Network.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 445 kcal
% Daily Value*
| Serving | 6people | |
| Calories | 445kcal | 22% |
| Carbohydrates | 57g | 19% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 83mg | 28% |
| Sodium | 237mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 29g | 58% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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