French Yogurt Cake
Can you think of anything better than baking on a Sunday when the rain and wind beat so hard against the windows that the
makes you pull your old sweater around you tighter? I didn't think so. If I had gotten through the day without turning the oven on, I am certain some kind of culinary police would have come pounding at my door. If not for that, then because of the sweet, cakey air drifting from my kitchen that could have drawn in the entire city.
Some rainy days make you want to putter for hours in the kitchen, but others call for something with a quick preparation that allows you to get back to your big, cozy chair and your copy of The Tenth Muse as soon as humanly possible. In her memoir, Judith Jones (in addition to regaling me with stories of her years as a legendary cookbook editor) creates such vivid pictures of the French countryside that I have been choking back tears for not yet having traveled there. So I figured the best I could do was to crank up some Josephine Baker and throw together a cake well-loved by the French that is incredibly, deliciously simple. So simple, in fact, that the batter comes together in just one bowl, is mixed by hand, and traditional recipes for it call for the ingredients to be measured in "jars" rather than "cups"--meaning the jars that many wonderful French yogurts come packaged in, like the one in this blurry photo:
Although I opted to use my boring old American 1/2 cup measure, I added extra interest to the basic French yogurt cake recipe by adding vanilla extract and a scraped vanilla bean. And now would be an opportune time to admit to something in the kitchen at which I am completely inept--scraping vanilla beans. No matter how I do it, no matter how sharp my knife or how carefully I scrape out the seeds, the pods end up in gnarled shards, the fragrant pulp shmeared into my board, and I end up having to pick woody bits of pod out of my batters or frostings and trying to furiously flick seeds from my fingertips into the bowl. Witness the carnage:
Vanilla bean snafus aside, this cake is a winner. And so versatile--great with ice cream, flavored whipped cream, any kind of fruit or dessert sauce. Or eaten out of hand with a paper towel as a plate while standing at the counter, watching the rain through your rattling kitchen window.
Gateau au Yaourt a la Vanille Adapted from Molly Wizenberg
Makes one single layer, 9-inch cake
1/2 cup whole milk yogurt 1 cup granulated sugar 3 large eggs 1 teaspoon pure vanilla extract 1 vanilla bean, split and scraped 1 1/2 cups unbleached all-purpose flour 2 teaspoons baking powder 1 cup vegetable oil
Preheat the oven to 350 degrees. Butter a 9-inch round cake pan or springform pan.
In a large bowl, whisk together the yogurt, sugar, eggs, vanilla extract and the seeds of the vanilla bean until well-blended. Stir in the flour and baking soda until the batter just starts to come together--there will be some small lumps and that's okay. Pour in the oil and whisk the batter until it is smooth. Pour into the prepared pan and bake for about 32-35 minutes, until the cake is an even, deep golden brown, springy to the touch, and a cake tester comes out clean. Let the cake cool in the pan on a wire rack for about 30 minutes before turning it out onto the cooling rack to cool completely.