the yogurt is missing from the instruction. i suppose it's mixed with first step. why not mix the dry ingredients first? for oil-based cakes, i usually combine the dry ingredients first, then fold in the liquid ingredients a bit(except for the oil) and the oil last, very quickly.

tweak it by using fruit-flavored yogurt! ;P

this cake sounds yummy, would love to try to make it. when do you mix in the yogurt?

Wow, does this look fluffy and delicious. I am going to have to make it this weekend for some out of town guests coming in. I bet it would be delicious with some fresh fruit on the side as well.

Thanks for all the great recipes Clotilde! Do we tell you that enough?

All best,
Maureen in Oakland

forgot to ask, is the yogurt you used unsweeten?

Bonjour Clotilde!

Pourrais-tu me renseigner, please? Tu utilises quelle marque de Yaourt? (genre bio, danone normal, yaourt brassé???) et puis, "baking powder", c'est bien de la levure alsacienne en poudre?
Je te remercie d'avance!
Je vais faire le même, avec une petite goutte de fleur d'oranger pour parfumer subtilement...
Merci encore pour ton superbe site!
Charlotte

this certainly sounds like a simple and delightful cake. i also posted about a yoghurt based cake today. i made last month, and then again this week - the cake won me over with its moistness. i will try this recipe soon i think.

as for tweaking with recipes, i too find that my boyfriend prefers to stick to the original. sometimes i find this annoying, especially if this concept is accompanied with a disgruntled look, but most of the time it strikes a perfect balance for us.

thanks for sharing a family recipe :)

i came on the site and saw this recipe
then i ran down to the kitchen and made it
its so simple!
in the oven now
it looks yummy!

how would it taste with fruit flavored yogurt?
still as good?

The recipe for the yogurt cake sounds so great that I think I'll make it soon. I have a tub of goatmilk yogurt that needs using.

I stumbled upon your blog quite by chance this weekend and have been gulping up the archives in huge heaps. I'm still haunted by the images of that story about the candystore schoolgirl of 50.

Your blog has altered my perception of Paris which I have only seen in two small doses with my fiance and future father in law. And I certainly will think about my trips in France in a different way. After all I do love food adventures even though my North American puritanical background tries to make me pretend food is the devil incarnate.

I'll be haunting the halls of this food blog from now on I'm sure. And hopefully I'll be able to share a thing or two about Canadian westcoast Indian specialities like salmon candy, ooligan grease or seaweed soup with salmon eggs.

Yogurt Cake is one of my favorite cakes too!
The recipe I make is very similar to yours. I love yogurt and the taste in this cake is very nice!
I am glad you enjoy it too!! Nice looking picture!
And how is everything going with the new book?! Can't wait to see it in the bookstore!
Ana

I confirm what Clothilde wrote; it's the first cake French kids learn how to bake.
I've still got my own recipe, with drawing instead of words! Very cute.
There are several versions of the yogurt cake, and the best of all; all of them give a wonderful result. It is THE cake to bake for those not familiar with cooking.
My own recipe is: (for a big cake!)
4 eggs
3 cups of sugar
6 cups flour
2 yogurts (in UK I used: Actima Bio by Danone, or yogurt unsweetened or yogurt with fruits in it as Shape, Ski etc.)
1 cup of oil (even less....)
11g of baking powder
flavoring can be added: lemon juice, rum, Cointreau....)
Add eggs, sugar, mix, add yogurt, mix, then flour and oil, and that's all.
Can be done with a normal whisk.
Enjoy!

Looks so Yummy! This is something I've never tried before. I think I must try to make it ! Here is my question. '1 cup' meaning 200ml & '1 TBSP' is 15g in my country. Are these same in France?

I love French yoghurt cakes! Raspberries are a wonderful addition, as are ground almonds - as long as the almonds aren't stale (can you tell that happened to me?). Easy, rewarding, and deliciously simple! I usually plate my upside-down with a heavy dusting of icing sugar. Thanks for the new version to try, Clothilde!

What pleasure when someone bakes for the baker! ;> Chapeau, Maxence!

This is one of my favourite cakes ever - I learned to make it while living in France in my teens. It is never fail, and always delicious. But, if I may, I learned that there is no need to "measure" anything in cups. We simply used the "pot" of the yogourt as our guide to keep the ingredients proportional. 2 pots of flour, 1 pot of sugar, 1/2 pot of oil. The you just toss the pot away at the end - it makes fewer things to clean! For a larger (Yankee-sized) pot, I would add an extra egg, but in France, the yogourt pots are always smaller...

i just got a silicone bundt pan and a 6-cup muffin tray for about US$1.50 each. brand new at a "japanese" Php88 store here. gonna try making the yogurt cake using that. hehehe

fishfishy,
i don't see any reason why using a fruit yogurt would waste a good cake. i think it would build upon the flavor. especially if served with a complimentary or contrasting jam or preserve. =D

Sounds wonderful, must give it a try. Even though it means converting from cups etc. into British measurements. I'm sure I'll manage though.

Mireille Guiliano, of "French Women Don't Get Fat" fame, was recently featured in New York magazine. Well, a photo of the inside of her fridge was, at least. There were fresh berries and several cups of homemade yogurt. She said that French people snacked on yogurt like Americans do on potato chips!

I love your recipe for the raspberry almond version because I like cake moister and a little heavier than the average white cake, with a coarser crumb. I find that this works best with demerara (light brown) sugar; it gives a richness but does not overwhelm the delicate tang of the yoghurt. My one problem is that when I double the recipe, the centre of my cake never fully cooks before the edges are dried out. Does anyone else experience this, and is there any way to correct it? Thanks.

Kate, re the non-cooked middle of the cake ... I grew up using a combustion (read wood) stove and having moved to the 'big city' have had to get used to using gas and electric ovens, so this was a constant problem for me! I couldn't understand why my tried and true recipes that I'd cooked for well over 20 years were constantly having problems! I did use my mum's trick of putting a whopping great blob of whipped cream in the middle to cover up the slight glugginess, but in the end realised that dropping the temperature by 10 - 15 degrees (that's Celsius by the way) makes all the difference ... not a huge amount longer in cooking time but enormous amount of difference to the results!

Oh my! I have just found your site and what a delight! As one who has a passion for food, for cooking and for the sacred space at table I am sure I will be back.

That's so simple I am laughing at myself for buying it in a refrigerated foil packet yesterday! It's made by Cameo (Dr. Oetker) and you snip it open and pour into the pan. Your recipe wouldn't take much more time than that! Sounds yummy and I'm going to try it. Kim

Hiya! I made this cake tonight and it was tasty indeed ... even had a Frenchman at the table, and he gobbled it up. And he said his kids learned to make it when they were 5 or 6 :)

I shared the cake with all my housemates, and everyone loved it to bits. It seemed like it was only me who could taste something a tiny bit metallic -- I thought perhaps I was tasting the baking powder. I know that we're our own worst critics when it comes to cooking and baking -- or when it comes to anything at all, for that matter -- so I didn't bring it up to my grateful gobblers, wanting to not rain on their happy tummy parade. But have you ever experienced this? Any suggestions?

peace
Lisa

I *planned* to make the Yogurt Cake last night and decided to do Creamed Rice instead. Just like Tuesday, I *planned* to make canele batter, and made the Tarte Tatin! Everytime I pop into the archives I get such fabulous ideas. Thanks!

I just posted about making a yogurt cake a few weeks ago, but I flavored mine with saffron and orange rind, and glazed it with a reduction of sweet orange marmalade and Cointreau. Delish!

http://thefabulousfoodie.blogspot.com/2005/09/weekend-roundup-liquid-dinners.html

I love reading your blog, and you have such wonderful pictures!

clotilde,
rum is also missing from the procedure. hehe

i made yogurt cake tonight. well, 2 actually. one plain, the other, i used strawberry flavored yogurt. folks here liked the strawberry one better. i like it. very moist and kinda crumbly. that's how it's supposed to be, right?

What an inspiring recipe! As I am fasting today, I have just made two yogurt cakes: one with coconut (half the sugar, as well) and one with orange juice substituted for the rum and vanilla, plus the zest of the orange, and with mini chocolate chips stirred in at the end.

The coconut cake is on the counter cooling, and the orange/chocolate chip cake is still in the oven. When I break the fast tonight I will taste them!

I made this when it was posted earlier, and I have used both whole and non-fat yogurt, the latter being what I routinely buy. Both seem to work just fine for me. Especially if you add fruit, which makes the cake both sweet and moist, the missing fat isn't really noticeable.
-berkeley girl

After reading this recipe at work and realizing that I actually had all the ingredients to concoct this, I dreamed about making it all day long. Rushed home after work, baked it, and enjoyed it with a cup of tea. Absolutely delicious and easy for someone who never makes desserts (I'm a soup person myself). Thank you so much!

this recipe looks so yummy, I am going to make it today! I don't usually have rum on hand (vodka and tequila, yes), what could I subsitute for the rum?

BTW, I love your blog. One of my neighbors found it about a year ago and showed me, but I just recently rediscoverd it.

i too love this cake. my grandmother used to make it for me when i was a kid in paris. as a variation she would sometimes split in half horizontally (ie getting a top and bottom layer), spread a thin layer of home made apricot or strawberry jam and then put the two pieces back together again. yummy...

Dear Clo
Thanks for the Raspberry version. I'll try it tomorrow with frozen framboises.
Did you ever try any salt version ? 1 tub grated parmesan in place of sugar is a pleasant way to begin. The mix my friends prefer is: one tub polenta, two tubs whole wheat flour, half a tub olive oli, one tub parmesan, half tub ham ( en petits cubes) half tub pistaches + baking powder as usual cooked in muffin moulds. Que le chocolat et les courgettes soient avec toi. Kat

I tried this today, actually it is still cooling on my counter, sprinkled with cocoa and powered sugar, just had a slice still warm with raspberries.
The ease of this reminds me of another cake I make, Vegan Orange Cake, from the Joy of Cooking. Not too sweet, a little dusting of powered sugar, better the next day.

I just made this cake and it was great. Didn't have plain yogurt but instead used the vanilla maple yogurt I had. Served it with whipped cream that had a touch of maple syrup in it too.

Turned out well.
Thanks

I've just made this cake tonight - delicious and looks as beautiful as the photo! I've been reading your blog for only a few months but you have a gift for expressing your fascination with food that is simply enchanting! Congratulations and continued success!

Hi Clotilde,

I was very much drawn to your yogurt cake recipe. This is just the type of simple, vanilla-ish thing I always go for. I made it last week and ate it everyday for breakfast (once with a spoonful of an incredibly bitter orange marmalade I picked up in Salerno last year--actually a very nice match). Also good for bouts of insomnia, along with a little shot of brandy. I didn't have rum so I made it with Calvados. Pretty good, I thought. The cake is very fluffy, strangely like an angelfood (not sure why though with 2 egg yolks).

Thanks for this recipe. I'm be playing with it for a long time.

Erica De Mane
-author of 'The Flavors of Southern Italy'

I made the cake last night and used Triple Sec instead of rum. It came out light and fluffy with lovely crispy edges. A friend tried it and said it reminded her of angel food cake that her grandmother used to make for all her birthdays.

Next time I will teach my 6 year old to make it!

I switched the vanilla and rum for almond flavouring and some Bristol Cream sherry, and it turned out just wonderfully. This is a great recipe, simple, but so tasty!

Clotilde,

I made the cake a few days ago, but I substituted sour cream for the yogurt. It was very very good. Also, I made a trifle with the cake for dinner with the in-laws.

Love your site.

Min

I made this cake tonight and it was delicious. I topped it with warm bon maman cherry preserves. Thank you for this recipe. Can't wait to try the raspberry yogurt cake.

So yummy and so easy to make, I'll definitely make it again, thanks so much!

figures toi que je ne fais jamais rien dans ma cuisine et que pour une fois, j'ai cuisiné un gâteau au yaourt samedi.
Ca faisait bien longtemps que cela ne m'était pas arrivé.
Pour te souhaiter aussi un bon anniversaire pour le blog.

Wow! This was so easy I made two, and took one to work, where it disappeared from the break room in minutes! Good thing I left the other at home, or I'd have never gotten to taste it at all!
Thank you, and thank Maxence and his grandmother!

I just made a variation of this for some friends for brunch today. Instead of raspberries, I added the seeds from 1 medium pomegranate. I spread a thin layer of the batter in a wax-paper-lined loaf pan (so the pomegranate seeds wouldn't burn at the bottom and stick), then mixed the remaining batter with the seeds and poured it in. The pomegranates made nice red speckles in the cake, which was moist and tart bites of pomegranate. Used just shy of a cup of white sugar. Made it in a loaf pan (55 min at 350 degrees).

-berkeley girl

I've never made cake from scratch. I made one this weekend with whole wheat flour and skim milk yogurt (I'm on a low-fat high-fiber diet) and it tasted great. Had some for breakfast on Sunday. One of these days I'll do it again with all-purpose flour and whole milk yogurt.

Thanks for the recipe.

This has to be my favorite recipe from your website!! Already made twice in a row. First time sticking with the original recipe and second time with almond streusel topping. The cake came out with nice and warm aroma filling in the air. Both got rave reviews. My husband already claimed that it's his favorite cake from me!!

Many thanks.

This site is wonderful. I just found three of your recipies and all three of them sound fantastic. In fact, I am jumping in my car to get some ingredients before the grocery closes for the night. Thank you!!!!

This was delicious with Meyer lemon zest and fresh blueberries! Thanks, Clothilde!

Clotilde, I had a disasterous effort at making this lovelyh-souding cake! I can't wait to try it when I get it right but I thought it might give you a laugh to read about it: :-)

I just made this cake and the house smells wonderful! Very easy to whip together. It had only one minus though, a slightly bitter aftertaste. I was wondering if there was too much baking powder (1 tbsp) in it? I can't think of anything else.

hello,
i'd seen this recipe on the site a while ago and it's simple and pleasing manner appealed to me. so i finally made it tonight on a whim and it turned out quite nice, i think it would be delicious with a cup of hot chocolate and will try that out tomorrow! the only thing different is that i didn't have any rum on hand, do you think that it changes the taste terribly much?

anyway, delicious and content. i like the idea of it with fruit, how versatile it is!

This sounds delicious. I will bring it to a Christmas party this afternoon.

By the way, it's so easy to make homemade yogurt - I'm going to use my own to make this cake. I almost never buy yogurt anymore.

I use a gallon of the best organic milk I can find (1 percent, two percent, or whole milk, as you please) and slowly bring it to a boil. Many recipes specifically state one should avoid boiling, but our Albanian violin teacher told me that with American milk, boiling gives the yogurt a lovely texture. It's true; when done, the yogurt slides cleanly off the spoon instead of sticking.

After the milk has boiled (and stir it constantly, so it won't burn), let it cool to the point where it won't burn your finger, but still feels very warm - maybe 105 degrees Farenheit.

I then add about 1/2 cup of starter yogurt, which is at room temperature. I put the top on the pan, wrap a blanket around it and either leave it in a very warm corner, or put it in the oven with the door closed, to keep it away from drafts. I may add a closed jar full of very hot water to the interior of the oven to keep the temperature warm. Just warn your family not to turn the oven on!

Within four to five hours you should have lots of lovely homemade yogurt. I then transfer it to the refrigerator, and let it chill. The weight of the yogurt will actually cause the whey to separate. It's very good for your heart, so you can either stir it in, or use a turkey baster to remove it if you like a thicker yogurt. I save any excess whey and use it when I make treats for my dogs - they love it.

Bon appetit, tout le monde!

Louise

I just finished baking the Greek version, yaourtopita. It is virtually the same except instead of rum add finely grated lemon rind. Then the interesting part is after the cake is out the oven and cooled, prick all over the top of the cake with a fine skewer and pour over a hot lemon syrup. Leave to cool before serving. The syrup is made with lemon juice, sugar and honey. Its lovely, but it is tweaking.

My grandmother used to make me make this when I was little, I add in frozen blueberries now, and replace sugar with raw sugar. Also last night I added a drop (a bit too much though) of lemon extract because I was out of rum, but it is still delightful. I find your recipe the most basic / best tasting just like my meme's.

Clotilde,

I just found your website via The Kitchen and made this gateau and your Coquillettes au Comté et Pousses d'Epinard for dinner. I've never cooked French food and I realise that these recipes are like ones I've had at my favorite restaurant in Chicago; simple, elegant. Funny that these are both children's recipes!

I was wondering if you could reccommend a cookbook. I know you're working on your own, but until then do you have any suggestions for a book about simple, fresh, French food?

One other thing, your gateau did come out a bit too brown on the bottom and sides. Next time I'm going to check it at 40 minutes.

I baked this cake yesterday: it was my first try with a yogurt cake, and it was just perfect.
It has a delicate vanilla flavour I find irresistible! I'm looking forward to baking it again... The almond raspberry version seems really appealing, and I happen to have some frozen raspberries in the fridge. :-)

How do Frenchwomen stay so thin, especially when they love cakes? What size portion do you recommend? And what size do you actually eat? I did a little math and decided that 1/16 of this cake is "like" a slice of bread with a tablespoon of jam and 2 teaspoons of butter (which is probably too much butter and jam for one slice of bread). Good eating includes portion control. And having enough guests over when you bake a cake!

I came here from the brunch thread and thought I would tell you that this yogurt cake is delish if you add a swirl to the cake and particularly good for brunch or breakfast...I make a crumble of brown sugar, butter, cinnamon, or whatevder else I feel like...nuts are great... or oatmeal, of apple filling etc etc...I dump it on the cake and stir it in the batter before I bake or I just leave it crumbled on top..

I made this cake last night, because my other half had been working very late and I thought I'd treat him to a lovely warm cake when he got home. He loved it! In fact, I think I hear some shuffling in the kitchen at the moment. He's having yet another piece!

I think next time I make it, I might just have to replace some of the sugar with maple to give it a more Canadian flavour! ;)

I just made this cake last night, and it was great! Such wonderful flavors that develop. I didn't tinker with the recipe, but I couldn't help serving it with other things... like caramel tangerines and clove ice cream. :)

i made this cake one morning, using what i just happened to have in the fridge. i made it using rye flour, as my sister has a wheat allergy, and i put sliced fresh plums in the centre, with a sprinkling of ground almonds. it was very good and wholesome tasting, with just the right tang from the yogurt.

Is baking powder same as baking soda? Can I use baking soda for this recipe?

Thanks, it's in the oven as we speak. I tried making the cake last time and failed coz I accidently put only 1/2 the qty of yoghurt in, oops... Besides, I bought some baking powder, just in case...

Dear Clotilde,
I made this cake twohours ago.Me and my husband loved yogurt cake a lot...
what a simple recepie and easy made delicious cake!!!!Thanks to you...

My family and I LOVE IT!!!!!

It contains a UNIQUE & PERFECT flavor... Not rich or heavy, at all.

I gave this recipe to my aunt; She tried it(LOVED IT!), & now she makes about 10 of these for Christmas time, wraps them nicely, and gives them to family and friends.

Chaque fois que nous allons à la maison de ma tante, il y a un gâteau délicieux de yaourt qui nous attend!!

Clotide

One question, the récipe calls really for 1 tablespoon baking powder or is that one teaspoon.

Many thanks

after having made this recipe a few times, i figured i should comment and say thank you! my kids (6 and 8) love making it (and eating it) too.
my daughter loves plain cakes, so even when i tweak it, i try to make another plain one. being this easy, we don't mind making more!

Using the base receipe I am making this gateau for an healthy morning start. I hope you enjoy the cake.
2 eggs
1 cup of fat free milk plain unsweetened yogurt
1 cup of brown sugar
3 tbs of melted unsalted butter
1 cup of oat-bran flour blend
1 cup of whole weet flour
1 tablespoon of baking powder
1 teaspoon vanilla extract
1 tablespoon of triple sec
1/2 cup of semiswett chocolate chips
1/2 cup of walnut

You can follow the original receipe just beat the eggs with the brown sugar until nice and fluffy and add the yogurt, the melted butter and the mixed dry ingredient.
You can also spread walnut on top before start baking the cake
Bake for 35-40 min until the cake tester comes out clean.

Looking forward to receive your comment.

Massimo

I baked my cake for 40 minutes and cooled it for 15 minutes in the pan. When I took it out of the pan the cake collapsed in the centre. The outside of the cake was baked but the centre was still wet. I trimmed the baked outside edges and we ate that part which was delicious! Did anyone else have this problem? I would like to try this recipe again.

Hi Clotilde!

I just tried you recipe and the cake turned out oh-so-YUMMY!! Thanks so much for the recipe! Oh and I LOVE your site!!

Cheers! =)

I hit on your blog on Thursday - I forget now what I had been searching for, as I got so caught up in this!

On Saturday I baked the yogurt cake which is almost ridiculously easy to make and delicious. On Sunday I hid the last couple of slices to use as a base for an English trifle, with a bit more rum sloshed over, of course! I can recommend that, too.

I have made a cake and it is delicious and only concern I have - how to make a cake without bitter taste of baking powder...

I just made this cake, whilst a nor'easter blows through New England. The warm, vanilla smell permeated our big drafty home and the anticipation of eating was so strong I had to avoid temptation with a wintry walk with my dog. A delicious treat on returning. I ate it simply with a mug of red tea and milk. This gateau is a ray of sunshine; in fact, it resembles very much a golden sun.

Cooking notes: I used whole milk french vanilla yogurt (as it was what I had). I used orange flavored rum (as it was what I had). I used maybe one T. less sugar than the recipe called for, but I don't think that was absolutely necessary. My little cousin has more of a sweet tooth and ate her slice alternating between globs of vanilla frosting and chocolate ganache.

Bon chance, a +tard!

Yum. I've made this twice now, once substituting triple sec for rum and adding the zest of one orange and a pinch of saffron, and once adding zest of one lemon and about a teaspoon full of crushed pink peppercorns. I bake it in a heartshaped pan and sprinkle the top with demerrara sugar, so it sparkles. For the second one, I also sprinkled the top with whole pink peppercorns. They both looked beautiful and tasted delicious. The only thing I would change about the original recipe is I think it needs a pinch of salt.

Just made this recipe for the first time and it was delicious. My husband is a big chocolate fan, so I made a sour cream chocolate glaze for the top of the cake. The sour cream gave the chocolate a nice tang, which worked well with the cake. Will definitely make this again.

Hi all,

What would the baking time be if making this recipe as cupcakes instead? (I have a really tiny toaster oven!!)

Many thanks in advance!

hi there
i have used a similar recipe with allspice and cinnamon - it was delicious.
The the topping was a mixture of butter honey nuts and coconut that is cooked on top of the stove and then poured on after the cake is baked - delicious - does anyone have a recipe.

Love this. My husband and kids ate half it already-just baked last night! I had it for breakfast with warm blueberries on top. So yummy. I used vanilla yogurt and added a bit of cinnamon and can't wait to try other variations.

super! I was just looking for the measurments in english, merci! (je ne savais pas combien mesurait un pot de yaourt

I just baked this cake and threw in coconut and almond shavings- the light flavor of the cake really takes well to the coconut!

I just made your cake and substituted culinary lavender sugar - fantastic! Merci!

hi clotilde! everytime i make this cake it turns out wonderfully! thank you for the recipe.

i was thinking about trying a version with fresh strawberries this weekend. do you think it will work? can you make any recommendations?

thanks!

Merci pour cette recette! Ma mere faisait le meme genre de gateau quand j'etais petite. Il me tarde qu'il soit cuit ^-^

This is a wonderful cooking blog! A friend told me about this site after she made this cake and bought it over. Simply gorgeous. Is there any way this recipe could be adapted to make a chocolate yoghurt cake?

This is a wonderful recipe, thank you for sharing it with us! I've made it several times for goûter and I've gotten a lot of praise for it!

Oh wow, I just happened to come across this page. I wasn't even planning on cooking anything. And hey well it worked out great! Thanks for the recipe.

this is absolutely heavenly for a grey parisian sunday like today!
i cheated and skipped the vanilla and rum, and snuck in a few tablespoonful of clear acacia honey.
beautiful.
thanks!

We just made this using home-made goat yogurt and gluten free flour
(Whole Foods brand) - it's perfect! thank you for such a wonderful and easy recipe

I just made this cake with coconut yogurt and reduced the amount of sugar. Yum! One of them I added a swirl of dark chocolate too ... my guests should be impressed! Thank you for the fabulous recipe!

Instead of oil, I added 1/3 cup of pureed peaches, and it turned out beautifully. Apple sauce will work too, or any fruit you've got around.

Hi Clotilde,
thanks for the wonderful recipes. I was just wondering if the oil is really necessary. With the yogurth it should be enough? My mother often replace butter with yogurth, if possible...
C.

Hi Clotilde. I tried to make this last night and the flavor is good but the texture of my cake was more dense/gummy than it should be and it took longer to cook through so the top browned too much. I was hoping you could help me figure out what I did wrong. Here are several possible culprits I've considered:

1) Not sifting the flour.
2) Using a 9 instead of 10 inch pan.
3) Folding in a cup of frozen blueberries. I even tossed them with flour but they all sank to the bottom. Perhaps it would be better to sprinkle them on top next time instead of mixing them in?

Your blog is lovely and I hope I can correct my mistakes and get the proper results next time. Thanks!

so often the simplest things are the best. the older i get, the simpler i like things. i often find myself editing down a recipe or a meal to its very best elements. merci beaucoup to the great team of clotilde et maxence for this. i think i will go with a mix of some ripe organic fruits and berries on the side for dessert and then all by itself for snacking...

Wow, a raspberry almond version sounds divine. Lovely post.

I make this cake more than any other. Simple and perfect. I use greek yogurt and dark rum. My kids call it Remy cake from Ratatouille.

Today was my first time making this cake and it was DELICIOUS! I only had fat free plain yogurt, so that's what I used and I thought it tasted just perfect! It's great alone, or with some fresh fruit or tea. The cake did sink a bit in the middle - but that may have been because I used fat free yogurt instead of regular yogurt like the recipe called for. Perfect for family and guests!

I make it all the time too - with all kinds of tweaks. Here's a great recent one with coconut and white chocolate.

Thanks so much for the recipe!

Lovely recipe! Made it as-is except substituted lemon zest and 2 T. lemon juice for the rum. It did take 40 min to bake though (perhaps because of the extra 1 T. of lemon and had to use a 9-inch round pan). Fabulous cake that everyone enjoyed. Thank you for sharing.

I baked the Gâteau au Yaourt this morning and served it in the afternoons with marinated strawberries. It was so delicious!
From now on this cake will be one of my favorites. Thank you!

Hi Clotilde,
Thank you so much for this recipe! I recently baked this cake for a friend's bridal shower, and it was a huge hit! (both at the shower and before hand when I baked a practice cake) I made a lemon glaze for the shower cake, and it was just perfect. This cake is so well behaved- it is simple to make and slices beautifully. I am definitely keeping this recipe.

Hi Clotilde,
Can the recipe be adapted to bake in a 9X13X2 rectangular pan? Perhaps doubling it would work?

Thanks for a wonderful recipe. I skipped the rum and added lemon zest and chopped lemon verbena. As a fairly novice baker, I think I've finally realized why my cakes have always come out overcooked. If you truly cook it until a tester comes out clean, it is overdone. I've learned that I should take it out when the tester comes out with just a touch of batter, and trust that it won't be raw in the center. Do others agree?

Do you think I could make these into cupcakes?

I love this cake so much... it's such a simple pleasure. I love it with a bit of lemon too, and I just made one with walnuts that was fantastic too. Subtle, but walnutty. (Pic on my blog) but I think your simple plain yoghurt cake is just the best.