Coffee Love Yogurt Cake


I first started drinking coffee in college to help me stay awake at night so I could study longer.  I discovered, however, that it only helped me to sleep on the couch with a book in my lap longer.  I do love it still, especially the smell of freshly ground beans – I probably could just snort it right out of the coffee grinder!  (Maybe that would have worked better in college.)

I have heard all the health benefits that come from tea drinking, and I like hot tea, but it just can’t replace a fresh, hot cup of coffee in the morning.  I figure I’ll just get my ‘tea vitamins’ from ice tea.

Sometimes I crave a little cake to go with my coffee (decaf at night nowadays), and this Yogurt Cake (or Gateau Au Yaourt) hits the spot.  I got the recipe from Clotilde Dusoulier’s cookbook, Chocolate & Zucchini.  It says in her book that this is a favorite cake in French homes, and I can see why.  It is a breeze to make, no butter to soften or eggs to separate, and the only ingredient you might not have on hand is yogurt.  I try to keep some plain yogurt in the fridge lately, and I think a lot of other people do, too.  From what I’ve read, yogurt is a kitchen staple in France.

The husband and kids all LOVE this cake.  It is just as good plain as it is with fruit or whipped cream or ice cream.  And it’s good any time of day.  The rum in the cake is optional, but it really gives it that je ne sais quoi.

Yogurt Cake

from Chocolate & Zucchini

serves 8-10


  • 1 cup plain yogurt (preferably whole milk)
  • 1 cup sugar
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon light or amber rum (optional but recommended)
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • a good pinch of fine sea salt


  1. Preheat the oven to 350°. Grease the bottom and sides of a 10 inch springform pan.
  2. In a large mixing-bowl, whisk together the yogurt and sugar. Add the eggs one at a time and mix well after each one. Mix in the oil, vanilla, and rum.
  3. In another bowl, whisk together the flour, baking powder, baking soda and salt. Add the flour mixture into the yogurt mixture, and blend together just until combined.
  4. Pour the batter into the prepared pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes on a rack, then remove ring.

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