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Loading...| 3/4 cup or 1 pot plain or vanilla full-fat yogurt | |
| 1 1/2 cups or 2 pots sugar | |
| 3/4 cup or 1 pot Pecan Oil | |
| 3 eggs | |
| 1 tsp Vanilla Bean Salt | |
| 1 tsp Pure Vanilla Extract | |
| 1/2 tsp Almond Extract | |
| 2 1/4 cups or 3 pots flour | |
| 1 tsp baking powder | |
| 1/2 tsp baking soda |
This traditional cake is taught by French grandmothers to their grandchildren. It’s a simple recipe that young, novice cooks can easily navigate. Adorable yogurt “pots” are the measuring device. It’s a one-bowl, stir-and-bake cake that’s simply delicious. We’ve included a darling illustration from French Studio for a great visual guide. We’ve also listed both the traditional French “yogurt pot” measuring technique as well as our conversion into measuring cup quantities.
| 1. | Preheat oven to 325°F. |
| 2. | Grease a 9-inch round baking pan with butter or non-stick spray. Dust with flour. We also lined our pan with parchment. |
| 3. | In a bowl, mix together the yogurt, sugar, oil, eggs, salt and extracts until well combined. Add the flour, baking powder and baking soda. Mix well. |
| 4. | Scrape into prepared pan and bake for 25-35 minutes or until the cake springs back in the center and a toothpick inserted in center comes out with just a few moist crumbs. |
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