This recipe isn’t original to me, but it’s one well worth sharing. Since becoming pregnant, I’ve only picked up one “pregnancy” book. For one reason or another, they scare me. But I also have this tendency to go rogue when presented with new situations. I like to discover things on my own. And that was my approach towards pregnancy as well until Ellie posted about Bringing Up Bébé—a book documenting an American mother raising her children in France. It peeked my interest right away. In the book, Pamela Druckerman notes that french parents begin cooking with their children from an early age. She captured my attention. Gâteau au Yaourt, yogurt cake, weekly graces the tables of many french homes, often made by tiny little hands. I think this will be the first cake my little nugget and I make together. It’s incredibly easy, very adaptable, with just enough sweetness.
lightly adapted from Bringing Up Bébé, yields one 9-inch cake
Side note: The original recipe uses a 6 oz. yogurt container as the measuring utensil, making it easy for kids. If you are unable to find yogurt in this size, use a 3/4 cup measuring utensil in the same way. This cake is very versatile. Add spices, fruit, or chocolate chips to the mix of the cake. Top with easy-to-make, lightly sweetened crème fraîche or serve plain. I think an infused simple syrup painted across on the cake after baking would be divine. The serving options are endless with this cake.
2 six-ounce containers of plain whole-milk yogurt (not greek)
2 large eggs
2 containers sugar
1 tsp. pure vanilla extract
1 container oil
4 containers all-purpose flour
1 1/2 tsp. aluminum-free baking powder
several dashes of sea salt
crème fraîche, store bought or homemade, lightly sweetened
fruit, lightly sweetened with sugar to release juices (apricots pictured)
1. Preheat oven to 375°. Line bottom of 9-inch cake pan with parchment paper. Set aside.
2. In a large bowl, whisk together yogurt, eggs, sugar, vanilla, and oil until evenly combined.
3. In a separate bowl, whisk together flour, baking powder, and sea salt.
4. Add the dry ingredients to the wet ingredients. Stir together until just incorporated, being careful not to overmix. Overmixing will yield a tough cake.
5. Bake for 35 minutes or until springy to the tough. The cake is naturally very white in color when baked.
6. Allow to cool in pan for 10 minutes. Remove and continue cooling on a rack. Garnish just before serving.