Reader recipe: A versatile & delicious Yoghurt Cake

You know what I love? Getting emails from you guys! I get all kinds of ones: requests for recipes or help with cooking or menu planning for a party you might be holding. Asking about taking the plunge for another kid, making a tree change, following up something I posted a while back or just a simple thank you and lovely message. It’s a mixed grill and SO much better than another PR chick asking me to “collaborate” aka do something for free for brands that should and can do better!

Last week I got lots of lovely emails for my birthday and in particular I got one from Belinda who has just had a baby girl who shared with me her mother in law’s recipe for a delicious and simple cake. Now if anyone knows cake, it’s a woman a few weeks postpartum. It was a thank you gift to me for my birthday and I knew when I read how simple it was that the cake would DEFINITELY get a run. I made this cake on Monday morning and then when that ran out, I made a different variation of it on Wednesday. Yep, this cake will be on high rotation as it’s easy and simple and can be made with any topping variation depending on what’s in season.

Thank you Belinda for a great recipe and my girls thank you too for all the cake they have enjoyed for afternoon tea this week!

(Belinda’s mother in law) Cecilia’s yogurt cake

1 cup greek yoghurt
1 cup caster sugar
2 eggs
125g melted butter
1 cup self raising flour, sifted

Tin of apricot halves in syrup (or could substitue apples or pears)

1. Preheat oven to 180c or 160 fan forced

2. Whisk the yoghurt, sugar, eggs and butter


3. Gradually fold in the flour


4. Pour into lined round cake tin and arrange the fruit on top….

When I made this again I used some tinned apple slices and added some cinnamon sugar on top before baking and it made THE most delicious apple tea cake!

5. Bake in 180c oven for 45 minutes until just lightly browned

Delicious warm out of the oven or room temperature. Serve with yoghurt, cream or custard

I also changed tins – the first time (with the apricot) I used my Grandmother’s fruit cake tin which I usually use for Anne but it’s BIG so the cake looked flat and was hard to turn out with the fruit. So when I made the apple version I used a springform tin which was much better.

Yoghurt Cake

Serves 8-10
Prep time 10 minutes
Cook time 45 minutes
Total time 55 minutes
Meal type Dessert, Snack

Ingredients

  • 1 cup greek yoghurt
  • 1 cup caster sugar
  • 2 eggs
  • 125g butter (melted)
  • 1 cup self raising flour
  • 1 tin apricot halves, or apple our pear slices

Directions

Step 1
Preheat oven to 180c or 160 fan forced
Step 2
Whisk the yoghurt, sugar, eggs and butter
Step 3
Gradually fold in the flour
Step 4
Pour into lined round cake tin and arrange the fruit on top. I used a spring form tin which worked better than a regular round tin when turning the cooled cake out
Step 5
Bake in 180c oven for 45 minutes until just lightly browned
Step 6
Delicious warm out of the oven or room temperature. Serve with yoghurt, cream or custard

Don’t you love a good recipe that gets shared?
And one as simple and versatile as this one?
Happy baking friends! And thanks again Belinda for your lovely email and sharing this cracker.
Eat that cake GF it’s the only way in the early stages of motherhood delirium….x

Comments

  1. omg thank you for sharing this and thank you to Belinda and her MIL that looks delicious and easy, I shall be making one for sure. Just as soon as we get through the 18th birthday cake I just picked up.
    Can’t quite believe my youngest is 18, job done. I’m knocking off for a well earned rest. I shall celebrate next week quietly with my own version of Belinda’s Mother In Laws yogurt cake.

    cheers Kate

  2. Helen Cain says:

    Thank you so much for sharing this recipe (and thanks too to its originator/s). Apple cake is the ultimate comfort food for me -starting from way back some 50 plus years ago when my Nanna would make it for afternoon tea when she was minding us. When I saw it on your I sat feed I went back looking for it in your last recipes but here it is now. I’ll be making it next week once the “diet” for my son’s Saturday wedding is done(😉😂)
    Best wishes, Helen.

  3. OMG this looks simply declious and bloody simple – who doesn’t love a simple and tasty recipe. Thanks for sharing with the rest of us – my husband, children and colleagues will appreciate it 🤗

  4. There you go saving me again. I have to make a cake for the school fete tomorrow and was dreading it, so thought I’d use my time wisely and ignore cake recipes to instead look at my favourite blog. So glad I did! Thanks again.

  5. thanks beth!
    I love the look of this!
    yoghurt always makes it light and somehow more healthy! … + fruit!
    winning!
    much love mx

  6. I’ve just made this cake. Absolutely delicious! I topped it with pear and blueberries – I didn’t have quite enough pear so topped it up with frozen blueberries. It is so good. I think it’s about to become a favourite! Thanks for sharing.

  7. Sally Marsh says:

    I had some friends for afternoon tea today and I made this AMAZING cake!!!!! (Springform tin & apple). What a a huge hit? It was scrumptious.
    Thank you!!!

  8. I’m onboard, thank you, a lovely tea cake and love apricots too

  9. I’m currently in the 3 week post baby delirium and just popped this cake in the oven. I used fresh apple thinly sliced as I didn’t have any tinned. Will see how it goes. Such a great and simple recipe. Thanks for sharing Beth.

  10. Made this again tonight – such a winner x

  11. I have just added this cake to my notes. I’m looking forward to baking.
    Thank you 😊

  12. Made with pears and now with almost rotten mangoes… delicious both times. Thank you thank you thank you

  13. This was delicious, have made it twice so far. The texture of my cake was fairly dense…is that right?

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