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
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.