French Yogurt Cake With Jam Glaze Food

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FRENCH YOGURT CAKE WITH MARMALADE GLAZE



French Yogurt Cake With Marmalade Glaze image

In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well. Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar. And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.

Provided by Emily Weinstein

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup ground almonds (or, if you'd prefer, omit the almonds and use another 1/2 cup all-purpose flour)
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Grated zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup flavorless oil, such as canola or safflower
1/2 cup lemon marmalade, strained, for glazing the top (optional)
1 teaspoon water, for glazing the top (optional)

Steps:

  • Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, ground almonds, if you're using them, baking powder and salt and keep near by as well.
  • Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in the dry ingredients, then switch to a large rubber spatula and fold in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
  • Slide the baking sheet into the oven and bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
  • To make the glaze: Put the marmalade in a small pot or a microwave-safe bowl, stir in the teaspoon of water and heat (on the range or in the microwave oven) until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 162 milligrams, Sugar 26 grams, TransFat 0 grams

ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE



Orange French Yogurt Cake with Marmalade Glaze image

Provided by Bobby Flay

Categories     dessert

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup melted unsalted butter, cooled slightly, plus more for greasing pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 cup plain Greek whole-milk yogurt
1/4 cup canola oil
2 teaspoons finely grated orange zest
1/2 teaspoon vanilla extract
3 large eggs
1/4 cup orange marmalade
1 tablespoon orange liqueur, such as Grand Marnier

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
  • Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
  • Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
  • Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

FRENCH YOGURT CAKE



French Yogurt Cake image

Provided by Andrew Knowlton

Categories     Cake     Bake     Yogurt     Bastille Day     Birthday     Shower     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

nonstick vegetable oil spray
1 1/2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°F. Coat a standard (8 1/2x4 1/4") loaf pan with nonstick vegetable oil spray. Dust with flour; tap out excess. Whisk 1 1/2 cups all-purpose flour, 2 teaspoons baking powder, and 3/4 teaspoon kosher salt in a medium bowl. Using your fingers, rub 1 cup sugar with 1 tablespoon finely grated lemon zest in a large bowl until sugar is moist. Add 3/4 cup whole-milk Greek yogurt, 1/2 cup vegetable oil, 2 large eggs, and 1/2 teaspoon vanilla extract; whisk to blend. Fold in dry ingredients just to blend. Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes. Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely. DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

YOGURT GLAZE



Yogurt Glaze image

This is a quick and yummy glaze to put on top of cupcakes or regular cake!!

Provided by brasicana

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 35m

Yield 16

Number Of Ingredients 3

1 cup Greek yogurt
1 teaspoon vanilla extract
½ cup confectioners' sugar

Steps:

  • Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.

Nutrition Facts : Calories 32.3 calories, Carbohydrate 4.4 g, Cholesterol 2.8 mg, Fat 1.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 8.2 mg, Sugar 4.4 g

FRENCH YOGURT CAKE



French Yogurt Cake image

This is a very traditional French cake, probably one of the only cakes French people actually bake. I got this from my sister who lived in France for a while. It is great with afternoon tea or even brunch. Enjoy!

Provided by Tracey Narinesingh

Categories     World Cuisine Recipes     European     French

Time 1h25m

Yield 8

Number Of Ingredients 11

2 teaspoons butter
1 ½ cups all-purpose flour
2 teaspoons baking powder
1 pinch salt
1 cup white sugar
2 lemons, zested and juiced, divided
3 eggs
½ cup Greek yogurt
1 teaspoon vanilla extract
½ cup extra-virgin olive oil
1 cup confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-1/2x4-1/2-inch loaf pan with butter.
  • Sift flour, baking powder, and salt together into a bowl.
  • Combine white sugar and lemon zest in a bowl. Rub lemon zest into the sugar with your fingers until fragrant.
  • Combine eggs, yogurt, juice of 1 lemon, and vanilla extract in a large bowl; beat with an electric mixture until blended. Add flour mixture and sugar mixture; beat on low speed until batter is just combined. Fold in olive oil gently using a spatula.
  • Pour batter into the prepared loaf pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan, at least 30 minutes. Run a knife around the edge of the pan to loosen; invert onto a serving dish.
  • Whisk remaining lemon juice and confectioners' sugar together in a bowl to make a thin glaze. Drizzle glaze over cake.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 59.6 g, Cholesterol 75.3 mg, Fat 18.4 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 3.8 g, Sodium 183.6 mg, Sugar 41.1 g

FRENCH YOGURT CAKE



French Yogurt Cake image

"Think of this as a healthier pound cake with a bit more going on (thanks to yogurt and lemon zest)." Taken from Bon Appetit May '12.

Provided by alligirl

Categories     Breakfast

Time 1h

Yield 1 loaf cake, 8 serving(s)

Number Of Ingredients 10

nonstick vegetable cooking spray
1 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 cup sugar
1 tablespoon finely grated lemon zest
3/4 cup whole-milk Greek yogurt
1/2 cup vegetable oil
2 large eggs
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Coat pan with vegetable oil spray. Dust with flour; tap out excess.
  • Whisk 1 1/2 cups flour, baking powder, and kosher salt in a medium bowl.
  • Using your fingers, rub sugar with lemon zest in a large bowl until sugar is moist. Add yogurt, oil, eggs, and vanilla extract; whisk to blend. Fold in dry ingredients just to blend.
  • Pour batter into prepared pan; smooth top. Bake until top of cake is golden brown and a tester inserted into center comes out clean, 50-55 minutes.
  • Let cake cool in pan on a wire rack for 15 minutes. Invert onto rack; let cool completely.
  • DO AHEAD: Can be made 3 days ahead. Store airtight at room temperature.

YOGURT CAKE WITH MARMALADE GLAZE



Yogurt Cake with Marmalade Glaze image

Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast with a steaming cup of coffee, or serve it after dinner with fruit coulis or whipped cream.

Categories     Cake     Citrus     Breakfast     Brunch     Dessert     Bake     Yogurt     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
1 teaspoon (packed) finely grated lemon peel
1/4 teaspoon vanilla extract
1/2 cup vegetable oil
1/4 cup lemon, orange, or grapefruit marmalade (for glaze)
1 teaspoon water

Steps:

  • Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.
  • Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)
  • Stir marmalade and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.

FRENCH RIVIERA YOGURT CAKE



French Riviera Yogurt Cake image

This is a variation of the Dorie Greenspan French Yogurt Cake. It is one of the most delicious cakes I have ever made.

Provided by Missy Wombat

Categories     Dessert

Time 1h15m

Yield 1 loaf

Number Of Ingredients 14

1 cup all-purpose flour
1/2 cup ground almonds (or, if you'd prefer, omit the almonds and use another 1/2 cup all-purpose flour)
2 teaspoons baking powder
1 pinch salt
1 cup sugar
1 lemon zest, grated
1/2 tablespoon fresh rosemary, finely chopped
1 tablespoon of fresh mint, finely chopped
1/2 cup Greek yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup extra virgin olive oil
1/2 cup citrus marmalade, strained
1 teaspoon water

Steps:

  • Preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan and place the pan on a baking sheet.
  • Whisk together the flour, ground almonds, if you're using them, baking powder and salt.
  • Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest and herbs into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. While whisking, add the dry ingredients, then switch to a large rubber spatula and slowly add in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
  • Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Remove the loaf tin and cool to room temperature right side up on the rack.
  • Glaze: Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Nutrition Facts : Calories 3083.7, Fat 148.3, SaturatedFat 21.6, Cholesterol 634.5, Sodium 1188, Carbohydrate 415, Fiber 10.6, Sugar 299.7, Protein 42.6

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