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1-2-3-4 Yogurt Cake
In France, gâteau au yaourt is a cake that uses an entire container of yogurt then cleverly employs the empty container as the measuring cup for the flour, sugar and oil. It’s easy to throw together and a perfect recipe to make with children. If you’ve got a 4-ounce container of yogurt, bake the cake in a 9-by-5-inch loaf pan; if it’s a 5.3-ounce container, use a 9-inch round cake pan. Either way, the number of eggs and amounts of both baking powder and salt remain the same. The cake is very forgiving this way. It’s also a blank canvas, so feel free to flavor it to your liking with vanilla or other extracts, ground spices or grated citrus zest. Store leftovers in an airtight container at room temperature for up to three days.
Makes One
9-inch loaf cake or 9-inch round cake
1 to 1¼ hours
15 minutes active, plus cooling
Ingredients
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1
4-ounce or 5.3-ounce container plain whole-milk yogurt
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1
container grapeseed or other neutral oil
Directions
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01Heat the oven to 350°F with a rack in the middle position. If using a 4-ounce container of yogurt, mist a 9-by-5-inch loaf pan with cooking spray. If using a 5.3-ounce container, mist a 9-inch round cake pan with cooking spray. Dust the pan evenly with flour, then tap out the excess.
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