The Best Well Known Cake in France

My niece Juliette was fourteen when she shared the French's most treasured secret cake recipe with me.  She asked me if I had some yogurt. Looking at her oddly, I wondered if we were making a classic French cake or if I had misunderstood. Misunderstanding, for me, was as common as breathing in those days.

I can still see her opening a yogurt pot, reassuring me that it would be the best cake ever. "All French people know how to make yogurt cake, Auntie," she said, "We learned this recipe in Maternelle (kindergarten)." With that note, I said aloud, "Are you sure it is not mud pie or patti cakes?" She waved her hand at me, not listening; instead, she measured everything with the tiny yogurt pot (jar) instead of a measuring cup.

Juliette poured one pot of yogurt (Not non-fat, less fat, or zero fat, but one pure creamy heaven yogurt, as most French people have in their fridge.) into a bowl. Then, with the same little yogurt pot, she measured:

-Three yogurt pots of flour,

-Two yogurt pots of sugar,

-1/2 a yogurt pot of sunflower oil,

1 pot of yogurt 

-Two eggs,

-A teaspoon and a half of baking soda,

-A teaspoon of vanilla,

-A pinch of salt,

-and the juice of one well-squeezed lemon.

 

It was that simple. Yet ever so remarkable. 

My niece was right. Every French person I know knows the Yogurt Cake recipe. It never fails at a birthday party or a gathering of French friends that a  Yogurt cake will be served, and someone will ask, "Is this the Yogurt Cake?" Then, a choir of chatter about that simple, delightful, entertaining French classic secret cake.

Yogurt Cake with apples,

Yogurt Cake with bananas,

Yogurt Cake with chocolate,

Yogurt Cake with roasted almonds...

The possibilities are endless.

The yogurt cake, dressed up or down, is good all around. 

So, ladies and gents, here's one of the French's most guarded secrets: the Yogurt Cake.

Added Notes:

Dear Readers,

Regarding the size of the yogurt pot:

"The best thing about it is that no matter what size yogurt container you use (5, 6, 8oz), it still comes out great because the ingredient portions are the same." Thank you, Nancy; that is the perfect answer.

 

Regarding Temperature:

 

200 Celsius, or 400 Fahrenheit, or 6 for Gas.

 

Regarding adding fruit, almonds, chocolate, etc:

 

Measure one yogurt pot per cake.

 

Regarding can the cake be double:

 

Yes.

 

Regarding can flavored yogurt be used:

 

Yesterday, I made a yogurt cake with coconut yogurt. I doubled the recipe, used a bundt pan, and added bananas (two yogurt pots) and toasted almonds (half a yogurt pot).

 

Regarding cooking time:

 

Eight-inch baking pan 20 to 25 minutes.

Bundt pan baking time 35 to 40 minutes (add tin foil to the top of the cake after 15 to 20 minutes)

 

Regarding do I want to print out/write a cookbook:

 

If you will be the editor, proofreader, taster, housekeeper, and hold my hand, why not?

 

Regarding the size of the pan:

 

I used a bundt pan (double recipe) and added a piece of tin foil to the top of the cake. You can use an 8-inch cake pan.

 

Comments

[Jan]

Hi Corey, I’m looking forward to preparing this luscious cake. Can you tell us what one pot equals as in the states I buy large containers? I’m guessing maybe 8oz but just want clarification. Thank you and have a great day.

[Ed Schnurbusch]

As per your question about writing a cookbook..... "If you will be the editor, proofreader, taster, housekeeper, and hold my hand, why not?" OK....it's deal...I'll do it. If you write it in Willows.

[Debra]

Dear Corey, I have been making your yogurt cake since you posted it the very first time many years ago - thank you so much for the repost with many updates :)