A “Gâteau au Yaourt” (Yogurt Cake) is a simple French classic and is very often the first cake that kids learn to bake (I remember being taught to make a yogurt cake in our classroom when I was 6 or 7, using the yogurt pot as the measuring tool). It’s quick and easy, as you only need 1 bowl and 10 minutes of prep time. It’s moist, fluffy, and endlessly adaptable. It makes for a great recipe to have in your baking repertoire, that can be adjusted to any season or occasion.
A comforting Autumn Cake…
In this recipe, I flavoured the cake with vanilla, and nestled poached seasonal pears in the batter to turn it into a comforting Autumn cake. As the batter is not overly sweet, it goes perfectly with the syrupy poached pears.
I used bartlett pears (ripe), as they hold a great shape after being poached and baked (Bosc pears will work great too). For a quick version, you can use canned pears in syrup, and skip the poaching step.
It’s a delicious, homey cake – yet it’s elegant in its simplicity.
If you try this Poached Pear Vanilla Yogurt cake recipe, let me know! Leave a comment or share a photo on Instagram. Bon Appetit!
The base recipe for the yogurt cake is adapted from The Kitchn.
12 comments
So nice . Many thanks for Sharing . When i see the photo, i think it s a difficult cake . I Hope i do
I’m sure you’ll do well! The pear pattern looks pretty (and maybe overwhelming) but overall, it truly is a simple cake. Let me know if you have questions!
Hi I was wondering if this cake could be made using non wheat flour. Appreciate your advice.
Hi Sandra. I have never made this cake with non-wheat flour, so I am just assuming here … I think because the batter needs to be quite thick (I use a spatula to spread it evenly in the pan, and the pear slices should rest on top), you’d still want to keep at least 50% of the flour being wheat flour. Non-wheat flour tends to be finer in texture, and I am afraid the batter won’t be thick enough, and the pears will just sink in. Now again, I have always made this cake with 100% wheat flour, so I am just assuming 🙂 I hope this helps – if you make the cake with non-wheat flour, and it turns out well, please let me know 🙂
great recipe – great cake! thank you so much for sharing! (I’m really not good in baking but it turned out perfect!
Thanks Natalie! It is indeed a simple, delicious cake, glad you liked it.
Hi, Is it possible to make this cake with any other fruit, like apple? Great recipe by the way!!:)
Yes apples would work great – Fuji apples are a nice variety to poach.
going to be making this cake next week for company,
Can I make a day ahead and what type of pears do you suggest
Thanks
Elaine
Hi Elaine. I used bartlett pears (ripe), as they hold a great shape after being poached and baked. Bosc pears work great too!
Hello Audrey,
Just wondering if you use plain flour or self raising flour in this recipe?
Thank you for your advice.
Sue
This recipe includes all-purpose flour. Happy baking!