The Greek yogurt cake is one of those simple desserts I often make when I want a homemade, fluffy, and genuine breakfast. In this version, I used vanilla Greek yogurt, syruped cherries, and a sprinkle of hazelnut crumbs on top: the result is a soft and fragrant cake, perfect for enjoying at breakfast or as a snack.
If you love simple and quick desserts, you can also find the seven-jar cake and the yogurt and jam tart on the blog, two recipes ideal for organizing breakfasts for the whole week. If you want to start from the basics, I also recommend homemade yogurt, very useful in many sweet preparations.
This Greek yogurt cake is very easy to prepare and is always enjoyed by the whole family: it was devoured at my house in no time 😊
Do we want to prepare it together? Let’s get to work.
See you soon
Susy
Try also👇
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 236.97 (Kcal)
- Carbohydrates 38.46 (g) of which sugars 23.25 (g)
- Proteins 6.03 (g)
- Fat 7.53 (g) of which saturated 1.33 (g)of which unsaturated 5.83 (g)
- Fibers 0.78 (g)
- Sodium 18.35 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Greek Yogurt Cake
- 2 eggs
- 3/4 cup sugar
- 3/4 cup 0% fat Greek yogurt (vanilla)
- 1/4 cup corn oil
- 1 tsp baking powder
- 1 1/2 cups all-purpose flour
- 1/2 cup syruped cherries
- as needed hazelnut crumbs
Useful Tools
- 1 Bowl
- Electric Whisks
- Mold
Prepare the Greek Yogurt Cake
In a bowl, beat the eggs with the sugar using electric whisks until a light and frothy mixture is obtained. Add the vanilla Greek yogurt and corn oil, continuing to mix until you get a homogeneous batter.
Gradually add the sifted flour together with the baking powder and mix well. Add half of the syruped cherries cut into pieces, well-drained and lightly floured, then incorporate them into the batter, mixing gently from the bottom upwards.
This trick allows the cherries to distribute better and not sink to the bottom during baking.
Finally, pour the batter into the prepared 8-inch mold, previously oiled and floured.
Decorate the surface with a handful of hazelnut crumbs. Bake at 356°F in a static oven for about 35 minutes.
Before removing from the oven, always perform the toothpick test. Once cooked, let the Greek yogurt cake cool, then enjoy it sliced.
Storage and Tips
The Greek yogurt cake stays soft for 3-4 days under a cake dome or well covered at room temperature. Alternatively, you can store it in the refrigerator and bring it to room temperature before serving.
Instead of cherries, you can use chocolate chips, berries, syruped apricots, or diced pears, always well-drained and lightly floured before adding them to the batter to prevent them from sinking to the bottom.
For a gluten-free version, replace the flour with a specific gluten-free mix for cakes. For a fresher effect, you can add untreated lemon or orange zest to the batter.
