Clotilde Desoulier’s Yogurt Cake

The per­fect moist, not-too-sweet, plain cake to serve guests — or your­self — with a cup of tea or cof­fee, it’s also yummy with a scoop of ice cream or a spoon­ful of your favourite yogurt. Dusoulier writes in her intro that it’s great any time of day: “Break­fast, tea, dessert — any time at all, trust me.” I’ll add this bonus: it’s so easy to make, a child could do it.

1⁄3 cup veg­etable oil, plus 1 tsp to grease pan
1 cup plain yogurt, prefer­ably whole milk
1 cup gran­u­lated sugar
2 eggs
1 tsp vanilla extract
1 tbsp rum (optional)
1 2⁄3 cups all-purpose flour
1 1⁄2 tsp bak­ing pow­der
1 tsp bak­ing soda
Good pinch of fine sea salt

Pre­heat oven to 350F.

Grease bot­tom and sides of 10-inch spring­form pan with oil. (Use parch­ment paper to line bot­tom of pan if not springform.)

In large bowl, whisk together yogurt and sugar. Add eggs one at a time, beat­ing well after each addi­tion. Add vanilla, oil and rum; whisk again.

In another bowl, com­bine flour, bak­ing pow­der, bak­ing soda and salt. Add to yogurt mix­ture; stir until just combined.

Pour bat­ter into pre­pared pan. Bake in oven about 35 min­utes or until top is golden brown and cake tester inserted in cen­tre comes out clean. Trans­fer to rack; cool about 10 min­utes. Run knife around edge of cake to loosen. Unclip sides of spring­form pan. Serve slightly warm or at room temperature.

Makes 8 to 10 servings.

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