French Yogurt Cake with Apricot-Cherry Compote

french yogurt cake with berry compote

Jacob Fox

Prep Time:
20 mins
Bake Time:
35 mins
Chill Time:
2 hrs
Total Time:
3 hrs

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.


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


French Yogurt Cake

  1. 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.

  2. 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.

  3. 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.

  4. 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

  1. 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.

  2. 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.

Nutrition Facts (per serving)

440 Calories
20g Fat
59g Carbs
8g Protein
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.

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