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Thursday, March 28, 2013

French Yogurt Cake

This recipe for French Yogurt Cake from Bon Appetit has become my go-to when I want something that is quick, easy, and sweet.  We generally have these ingredients on hand, so I don't even have to plan ahead. I've made it with different citrus fruits, but lemon is my favorite. I would like to try the Grapefruit Yogurt Cake by Smitten Kitchen.  It sounds tasty in a similar way.
Photo credit: Bon Appetit 

French Yogurt Cake

Ingredients
Nonstick vegetable oil spray
1 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract

special equipment
8 1/2 x 4 1/4-inch loaf pan

Preparation
Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.

Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.

Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.

Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50–55 minutes.

Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. Do ahead: Can be made 3 days ahead. Store airtight at room temperature.

A few notes...
*I normally use Fage 2% Greek Yogurt, and I add in the whole container (7 ounces).
*I reduce the oil to 1/3 cup.
*I've made it in a Bundt pan too.  It was a little short, but still pretty.
*You could make a simple glaze, but my favorite is to top it with a strawberry sauce.

Bon appétit!

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