Recipes and Cooking Desserts & Baking Cakes French Yogurt Cake with Apricot-Cherry Compote Be the first to rate & review! By Sarah Brekke, MS Sarah Brekke, MS Sarah Brekke is a culinary specialist with the Better Homes and Gardens Test Kitchen. Her work includes recipe testing and development, food styling, and the creation of food video content. Her work expands across many of the Dotdash Meredith food brands including Magnolia Journal, Allrecipes, and various special interest publications. Sarah holds a Bachelor of Science degree in culinary science from Iowa State University and a Master of Science degree in food science from Kansas State University. Learn about BHG's Editorial Process Published on November 10, 2022 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 20 mins Bake Time: 35 mins Chill Time: 2 hrs Total Time: 3 hrs Servings: 8 Jump to Nutrition Facts The French formula for farm-style cooking combines wholesome, seasonal ingredients with simple, classic cooking methods. This fruit-topped yogurt cake involves French-style yogurt (such as Oui), which is made by pouring milk and yogurt cultures into small glass jars and letting the mixture ferment and set. (Tip: Save the cute glass pots to use as drinking cups!) In contrast, Greek yogurt is fermented in large vats before it is strained and poured into individual containers. Ingredients Yogurt Cake 1 cup all purpose flour 1/2 cup almond flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup granulated sugar 1 tbsp lemon zest 5 oz French-style vanilla yogurt or 1/2 cup vanilla greek yogurt 3 large large eggs 1 teaspoon vanilla 1/2 cup oil 1/4 cup powdered sugar 1 oz crème fraîche Apricot-Cherry Compote 1/4 cup sugar 1/4 cup water 1/4 cup dry white wine ((such as Sauvignon Blanc, or water) 1 tsp lemon zest 3/4 pound fresh apricots, peaches, or pluots, pitted and sliced 1/2 pound dark sweet cherries, stemmed and pitted Directions French Yogurt Cake Preheat oven to 350°F. Grease an 8-inch round baking pan. Line bottom with parchment paper. Grease parchment paper; set pan aside. In a medium bowl whisk together the flours, baking powder, and salt. Baking Pan When baking this cake, our Test Kitchen recommends using either a 1½- or 2-inch-deep round pan. The 1½-inch-deep pan will be more full and the batter will bake up to the edge of the pan. Bake 45 minutes with this pan or until cake is done. In a large bowl combine the sugar and zest. Using fingers, rub together until sugar is moist and aromatic. Add the yogurt, eggs and vanilla; whisk until well blended. Gently whisk in flour mixture. Using a large rubber spatula, fold in the oil until combined. Spread batter in prepared pan. Bake 40 to 45 minutes or until the top of the cake feels springy and the edges begin to pull away from pan. The cake should be golden brown and a toothpick inserted into the center will come out clean. Transfer the pan to a wire rack; cool 15 minutes. Use a knife to loosen the edges of the cake from the pan before turning out onto the wire rack to cool completely. Remove parchment. To serve, dust cake with powdered sugar. Serve with Apricot-Cherry Compote and crème fraîche. Crème Fraîche Crème fraîche (pronounced krem fresh) translates to fresh cream. Made by allowing heavy cream to ripen, or sour, crème fraîche is similar to sour cream but is thicker, higher in fat, and less tangy. Apricot-Cherry Compote In a large saucepan combine sugar, water, dry white wine or water, and 1 tsp. lemon zest (optional). Cook and stir over medium until sugar is fully dissolved. Stir in fresh apricots, peaches, or pluots, and fresh dark sweet cherries, stemmed and pitted. Bring to boiling; reduce heat and simmer, uncovered, 15 minutes or until fruit softens and syrup thickens. Remove from heat; cool slightly. Transfer to a covered container and chill completely before serving. Makes 2 1/2 cups. Rate it Print Nutrition Facts (per serving) 440 Calories 20g Fat 59g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 439.7 % Daily Value * Total Fat 19.7g 25% Saturated Fat 1.8g 9% Cholesterol 70.6mg 24% Sodium 223mg 10% Total Carbohydrate 58.9g 21% Dietary Fiber 2.9g 10% Total Sugars 43.3g Protein 8.2g Vitamin D 0.4mcg 2% Vitamin C 7.5mg 38% Calcium 130.6mg 10% Iron 1.8mg 10% Potassium 300.5mg 6% Fatty acids, total trans 0.1g Vitamin D 15.4IU Alanine 0.3g Arginine 0.4g Ash 2g Aspartic acid 0.8g Caffeine 0mg Carotene, alpha 8.1mcg Choline, total 66.4mg Copper, Cu 0.2mg Cystine 0.1g Energy 1839kJ Fluoride, F 20.9mcg Folate, total 46.9mcg Glutamic acid 1.4g Glycine 0.3g Histidine 0.1g Isoleucine 0.3g Leucine 0.5g Lysine 0.3g Methionine 0.1g Magnesium, Mg 35.2mg Manganese, Mn 0.3mg Niacin 1.5mg Phosphorus, P 154mg Pantothenic acid 0.6mg Phenylalanine 0.3g Phytosterols 11.4mg Proline 0.4g Retinol 30.2mcg Selenium, Se 13.3mcg Serine 0.4g Starch 0.1g Theobromine 0mg Threonine 0.2g Vitamin E (alpha-tocopherol) 5.5mg Tryptophan 0.1g Tyrosine 0.2g Valine 0.3g Vitamin A, IU 939.8IU Vitamin A, RAE 71.9mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg Vitamin K (phylloquinone) 2.1mcg Water 106.5g Zinc, Zn 0.8mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.