Gâteau au Yaourt - French Yogurt Cake

Saturday, October 29, 2016

So I was told that this was the most authentic French tea time cake. That grandmas, aunts, moms and neighbours made. That this is one of the first cakes French kids would learn to bake. That this cake was made for when your friend drops by, when your cousin comes to visit, and on birthdays and anniversaries, and any day that calls for a cake.

With nary an appliance (oven not included), this melange of flour, eggs, sugar, oil, and yogurt, the star ingredient, transforms into dainty and pillowy slices of goodness. What's not to love? It's light, it's soft, it's fragrant, it's oh so exquisite!

French I am not, but yogurt I almost always stock in my fridge, and this shall be a loaf that will make its way to many a table setting, many a potluck, many teas and many cold rainy days as today. 

220 g (1-3/4 cup) all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
150 g (3/4 cup) granulated sugar
 Zest of 1 lemon
240 ml (1 cup) Greek yogurt
80 ml (1/3 cup) vegetable oil
2 large eggs, at room temperature
2 tsp vanilla extract (or 1 vanilla bean, scraped)
2 tbsp rum (I used brandy)

1. Preheat the oven to 175C or 350F.
2. Butter and flour a 9x5 inch loaf pan.

3. In a medium bowl, whisk the flour, baking powder, baking soda, and salt together.
4. In a small bowl, rub the lemon zest into the sugar.
5. In a large bowl, whisk together the yogurt, oil, eggs, vanilla, and rum.

6. Combine the sugar and wet ingredients together.
7. Fold the flour into the large bowl, taking care not to over mix.
8. Pour the batter into the prepared loaf pan, and bake for 50 - 60 minutes until the top becomes golden brown and a skewer inserted into the middle of the loaf comes out clean.

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