Y is for Yogurt: French Yogurt Cake (Jennifer)

Hello readers!

I can hardly believe we are rounding the corner to the end of our blog journey. I'm getting more and more sentimental with each and every last post! *Sniff, sniff* Something that brightened up my world, however, was this French yogurt cake. If you Google search "French yogurt cake," you'll find hundreds of variations. It was this one, however, that caught my attention; particularly so for the wonderful array of tips, advice, and variations the writer provides along with the recipe. I highly recommend clicking on "NY Times Diners Blog" link below for more info on French yogurt cake! Enjoy!

French Yogurt Cake
from NY Times Diners Blog

Ingredients

• 1 cup all-purpose flour
• 1/2 cup ground almonds (or, if you’d prefer, omit the almonds and use another 1/2 cup all-purpose flour) I used all flour because I didn't have the almonds on hand.
• 2 teaspoons baking powder
• Pinch of salt
• 1 cup sugar
• Grated zest of 1 lemon
• 1/2 cup plain yogurt (I used Fage 2% Greek yogurt)
• 3 large eggs
• 1/4 teaspoon pure vanilla extract
• 1/2 cup flavorless oil, such as canola or safflower
• 1/2 cup lemon marmalade, strained, for glazing the top (optional)
• 1 teaspoon water, for glazing the top (optional)

Method

1. Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, ground almonds, if you’re using them, baking powder and salt and keep near by as well.

2. Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in the dry ingredients, then switch to a large rubber spatula and fold in the oil. You’ll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.

3. Slide the baking sheet into the oven and bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.

To make the glaze: Put the marmalade in a small pot or a microwave-safe bowl, stir in the teaspoon of water and heat (on the range or in the microwave oven) until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Serving: In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well. Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar. And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.

Storing: Wrapped well, you can keep the cake at room temperature for at least 4 days and, like many pound cakes, it will be better one day later than it was the day it was made. If you do not glaze the cake, you can wrap it airtight and freeze it for up to 2 months; glazed it’s best not to freeze the cake.

Review: This cake is terrific! It could be used as a vehicle for so many different variations! With lemon curd, or perhaps fresh strawberries and whipped cream. Yum! The one I actually baked would have been perfect had it not been for my 1950's oven that likes to creep up in temperature for no good reason (see crust of the cake in the pic above)! Boo for that, but yay for French yogurt cake!

Cheers!

Jennifer

Jessica's up next with Z for Zucchini!!