Craving a delightful treat that’s wonderfully simple and doesn’t use butter? This French Yogurt Cake is your perfect solution, offering a tender crumb and delicate flavor that’s incredibly easy to achieve. You’ll love how effortlessly this cake comes together for a satisfying dessert.
Key Ingredients & Substitutions:
- Whole Milk Yogurt: Plain or vanilla yogurt works best. Avoid Greek yogurt as it’s too thick.
- All-Purpose Flour: A gluten-free 1:1 baking flour blend can be used.
- Granulated Sugar: You can reduce the amount slightly if you prefer less sweetness.
- Neutral Oil: Vegetable oil, canola oil, or light olive oil are good choices. Avoid strong-flavored oils.
- Eggs: No direct substitution for eggs in this recipe.
- Baking Powder: Essential for leavening; don’t substitute.
- Vanilla Extract: Almond extract or lemon zest can be used for a different flavor.
Ingredients:
Main:
- 1 (5.3 oz) container whole milk plain yogurt
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ½ cup neutral oil
- 2 large eggs
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Optional Toppings:
- Powdered sugar for dusting
- Fresh berries
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Servings: 8
- Calories per serving: Approximately 250-300 (without toppings)
- Tools: 8 or 9-inch round cake pan, mixing bowls, whisk, rubber spatula
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8 or 9-inch round cake pan to prevent sticking. This ensures your cake releases easily.
2. Combine Wet Ingredients
In a medium bowl, whisk together the yogurt, granulated sugar, neutral oil, eggs, and vanilla extract until well combined. You want a smooth, consistent mixture.
3. Mix Dry Ingredients
In a separate larger bowl, whisk together the all-purpose flour, baking powder, and salt. This helps distribute the leavening evenly for a fluffy cake.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Gently fold them together with a rubber spatula until just combined. Be careful not to overmix, as this can lead to a tough cake.
5. Bake Your Cake
Pour the batter into your prepared cake pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. The cake should be golden brown.
6. Cool and Serve
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cool, dust with powdered sugar and serve with fresh berries if desired.
Variation Ideas:
- Lemon Zest: Add the zest of one lemon to the batter for a bright, citrusy flavor.
- Almond Extract: Replace vanilla extract with almond extract for a nutty twist.
- Mini Cakes: Bake in a muffin tin for individual servings; adjust baking time to 18-22 minutes.
- Chocolate Chips: Fold ½ cup of mini chocolate chips into the batter before baking.
Storage Instructions:
Store leftover French Yogurt Cake at room temperature in an airtight container for up to 3 days. For longer storage, you can refrigerate it for up to 5 days. You can also freeze individual slices, wrapped tightly, for up to 2 months; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Q: Can I use low-fat yogurt for this cake?
A: You can, but whole milk yogurt provides the best texture and moisture.
Q: Why is this recipe considered a “cake recipe without butter”?
A: This cake uses oil instead of butter, making it a great option for cake recipes without butter.
Q: Can I make this cake in a loaf pan?
A: Yes, you can bake it in a standard loaf pan; baking time may be slightly longer, around 40-45 minutes.
Q: What if my cake sticks to the pan?
A: Ensure you thoroughly grease and flour your pan, or line the bottom with parchment paper.
Q: Is this a good cake for beginners?
A: Absolutely! This is one of the simplest cake recipes without butter, perfect for beginner bakers.
Q: Can I add fruit to the batter?
A: You can gently fold in ½ cup of fresh berries or finely diced apples before baking.