French Yogurt Tea Cake

Apple Cinnamon French Yogurt Cake

Given to me by my friend, Giulia who spent many years living in France. This cake can be adapted to make any flavor your heart desires. I’ve never made this cake the same way twice. I happen to use whatever seasonal items I have on hand. It’s perfect to accompany a mug of tea. In the book, Bringing Up Bebe, it mentions most children in France learn to make this simple cake from a very early age – using the yogurt carton as a measuring cup. Experiment with using less sugar – especially if the fruit is very sweet.

*The measuring cup is an empty, single serve yogurt container. *Use organic ingredients if possible *I’ve also made with great success by replacing the sugar with 3 ripe, mashed bananas. I’ve tried many flours from all-purpose to whole wheat, to buckwheat and each work out really well - use whatever you have on hand, and I’m sure it’ll taste delicious.

1 cup plain full fat yogurt (or plant-based type)

2 cups sugar (or 3 mashed bananas if not using sugar)

3 cups flour (I use 2 cups brown rice, and 1 cup ground blanched almonds)

¾ cup extra virgin olive oil (or unsalted butter, or other oil)

3 eggs

1 t. vanilla

2 t. baking powder

pinch of sea salt

Add to the batter your favorite flavor combination below:

1 cup grated apple (skin on ok) & 1 teaspoon cinnamon

1 cup diced pear & 1/4 teaspoon ground ginger

1 cup fresh raspberries & grated zest of 1 lemon

1 cup grated carrot & 1/2 cup golden raisins

Method

Preheat oven to 350F/180C. Grease and line with parchment paper your cake pan of choice (8”x8” square pan, 8” round cake pan, loaf pan, cupcake pan).

Dump all the ingredients into a large mixing bowl and stir until combined.

Pour the batter into a baking pan (3/4th high) and bake for 45-50 minutes (or until toothpick comes out clean). If the top starts browning too quickly, cover with aluminum foil.