French Yogurt Cake with Almonds

slice of French yogurt cake on plate with fork

4.79 from 69 votes

French Yogurt Cake with Almonds is an extremely easy-to-make cake that is moist and delicious—perfect for brunch or afternoon tea!

Prep Time15

Cook Time25

Total Time40

Servings:

Calories: 497kcal

Author: Chef Molly Pisula

Ingredients

butter for greasing pan
1 cup all-purpose flour 130 grams
½ cup almond flour 51 grams
¾ cup sugar 168 grams
2 teaspoons baking powder
¼ teaspoon kosher salt
½ cup plain full-fat yogurt 123 grams
3 eggs
1 teaspoon vanilla extract
½ cup olive oil
⅓ cup sliced or blanched almonds
powdered sugar and berries to serve, optional

Instructions

Preheat oven to 350 degrees.
Butter the sides and bottom of a 9-inch round cake pan and line the bottom with parchment paper.
In a medium bowl, combine the flours, sugar, baking powder, and salt, and whisk gently.
In a large bowl, whisk together the yogurt, eggs, vanilla extract, and olive oil until the oil is fully incorporated.
Then add the dry ingredients to the liquid ingredients and stir just until the batter comes together.
Pour the batter into the pan, and sprinkle the sliced almonds on the top.
Bake for 25-30 minutes, until top is golden brown, and a toothpick comes out almost cleanly.
Remove cake from oven and put onto a cake rack to cool.
After 15 minutes, when cake is still warm, invert cake pan onto a plate to unmold, remove parchment paper, and then flip right-side up again.
Sprinkle with powdered sugar to serve, adding fresh berries if desired.

Video

Notes

Use a mild olive oil for this cake if possible. If you have an olive oil that is strong-tasting, you can replace ½ of it with vegetable oil. (If you love olive oil flavor though, feel free to use the strong stuff!)

Yogurt cake can be wrapped in plastic wrap and kept at room temperature for 3 days. Cake can also be wrapped in plastic and frozen. Defrost overnight in the refrigerator, and let sit at room temperature an hour before serving.

Nutrition