This rustic cake is partway between a cheesecake and a custard, with a delicious, light yogurt flavor. It’s perfect for breakfast, brunch, or dessert, paired with fresh berries or fruit salad.
On the Ingredients
- Yogurt is a fermented milk product made by humans since Neolithic times. It can be eaten by itself or used as an ingredient in many different savory and sweet recipes. There are a few different kinds of yogurt, maybe the best-known sub-category being Greek or strained yogurt, which is thicker. In baking, yogurt with help keep a recipe moist, impart a slight tang, and the acid in it will activate baking soda. Yogurt is high in protein and contains a lot of nutrients. It’s particularly high in calcium, vitamin B12, and riboflavin. It also contains phosphorus, magnesium, and potassium. Many yogurt brands also add vitamin D. Unpasteurized yogurt is a probiotic containing live bacteria, which can aid in digestive health. Even many pasteurized yogurts still contain live bacteria (check the label). (Read more the health benefits.)
Yogurt Cake with Fresh Berries
Servings
4
servingsPrep time
10
minutesCooking time
1
hourResting time
2.75
hoursTotal time
3
hours55
minutesThis rustic cake is partway between a cheesecake and a custard, with a delicious, light yogurt flavor. It’s perfect for breakfast, brunch, or dessert, paired with fresh berries or fruit salad.
Ingredients
1 1/2 cups plain whole-milk yogurt
1 tsp vanilla extract
1/2 cup sugar OR monkfruit sweetener
4 eggs
5 tbsp potato starch OR cornstarch
2 pints of fresh berries
Directions
- Preheat the oven to 350° F. Grease an 8x6” or similarly-sized baking dish and line it with parchment paper. Leave a slight overhang of paper that you can use to lift out the cake when it’s done baking.
- Mix together the yogurt, vanilla, and sweetener. Add the eggs one at a time, mixing them each thoroughly. Sift in the potato starch and stir to incorporate.
- Pour the batter into the baking dish. Bake for 1 hour, or until the cake is set and a light golden brown. The cake will be puffed up when it comes out of the oven, but it will quickly begin to deflate, giving it a wrinkly top.
- Let the cake cool for 30 minutes, then lift the cake out of the cake and set it on a plate. Refrigerate for at least 2 hours.
- Remove the cake from the refrigerator 15 minutes before serving to let it warm to room temperature. Top the cake with fresh berries or other fruit and serve.
