Red, White and Blue Yogurt Cake

Total Time
45mins
Prep 10 mins
Cook 35 mins

From "Cakes from Scratch in Half the Time". Made this for July 14 - fete des francais (French Birthday).

Ingredients Nutrition

Directions

  1. Arrange the rack in the middle of the oven and preheat it to 400°F Spritz a 10-inch springform pan with Baker's Joy. Place the unbroken eggs in a bowl of hot tap water for about 5 minutes.
  2. Add the butter, cream cheese, 1/2 cup of the sugar, 1 egg, flour and baking powder in a large bowl. Stir with a wooden spoon to mix thoroughly, then pour into the prepared pan. Arrange the fruit on top. Rinse out the bowl, and add the yogurt, cornstarch, remaining 1/2 cup sugar, vanilla and remaining 2 egg yolks. Whisk thoroughly, then spread on top of the cake.
  3. Bake until the crust is light brown around the edges and the middle is still a little jiggly, 30 to 35 minutes. Remove to a rack and cool thoroughly. Once the cake is cool, run a thin-bladed knife around the perimeter, and remove the sides of the pan. Serve at room temperature or chilled.
Most Helpful

4 5

My family really enjoyed this cake - the yogurt topping was great! It is neat how it is layered: cake, berries and topping. I had a little problem with the cook-time, which could have just been a problem on my end. I baked it for about 45 minutes, and, though the top looked right, the cake layer in the center was still not done. However, the rest was very good!