One-bowl yogurt cake with fruit: no mixer, always moist
The simplest cake you can bake: eggs, sugar, yogurt and oil whisked in one bowl, then flour with baking powder, a handful of whatever fruit is around on top. Yogurt and oil keep the crumb moist for three days, and the baking powder gives an even, high rise. Fifteen minutes of work; perfect for a first bake with a child.
Your own work in that: 15 min.
- Batter 15 min
- Baking 45 min
- Cooling 15 min
Step by step
0 / 6 doneWhisk the wet ingredients
Heat the oven to 175 °C. Butter the tin and line with paper. In a large bowl whisk the eggs with the sugar and vanilla sugar for a minute, pour in the yogurt and oil, add the lemon zest, whisk until smooth. Everything at room temperature combines better.
Ingredients: 3 pcs eggs · 180 g sugar · 1 tbsp vanilla sugar · 250 g natural yogurt · 120 ml rapeseed oil · 1 pcs lemon, zest · 300 g plain flour · 2 tsp baking powder · 1 pinch salt
Eggs, sugar, yogurt, oil, by whiskAdd the flour
Sift the flour with the baking powder and salt into the bowl and whisk only until combined, until no dry pockets remain. A few small lumps do no harm; long mixing makes the cake rubbery.
TipThe baking powder starts working as soon as it meets the moist, acidic yogurt, so don't leave the finished batter on the counter: straight into the tin and the oven.
Briefly, until the dry flour disappearsInto the tin
Pour the batter into the tin and level it. It is thick but pourable, like heavy cream.
Thick, pourable, levelledArrange the fruit
Halve the plums and lay them skin down, slice apples thinly, scatter blueberries or raspberries. Press the fruit lightly into the batter: it sinks during baking anyway, and that's the point.
Ingredients: 300 g plums, apples, blueberries or raspberries · 1 tbsp icing sugar · 10 g butter
TipFrozen fruit goes on straight from the freezer, unthawed, and the cake bakes 5 minutes longer. Thawed fruit releases juice and leaves a soggy patch.
Skin down, lightly pressed inBake
175 °C, conventional, middle shelf, 40–45 minutes, until a skewer pushed in between the fruit comes out dry. If the top browns too fast, cover with foil after 30 minutes.
Golden, a dry skewerCool and dust
Cool in the tin 15 minutes, turn out, dust with icing sugar once cold. Covered, it keeps 3 days without drying out; on the second day it is actually better.
Moist crumb, fruit inside
Before you start
No fruit, lemon instead
The juice of a whole lemon (about 50 ml) instead of 50 g of the yogurt and an icing of icing sugar with the juice of a second: the classic lemon cake, the winter version.
With cocoa
Swap 40 g of the flour for 40 g cocoa and add 2 spoons of milk: a chocolate cake, good with cherries or pears.
With kefir or buttermilk
Kefir or buttermilk instead of the yogurt, same amount: a slightly lighter, fluffier cake. Soured milk works too.
