Gâteau au yaourt is the definition of an 'anytime cake'—not only because you'll want to eat it anytime, but because you can make it anytime, too.
This was my mother's go-to cake recipe, using either creme fraiche, sour cream or the cream from the top of bottled milk . Each time she made it, it was a brand new cake for me; different cake tin, different spices or herbs, different liqueurs, whatever fruit was in season. I had forgotten how wonderful this recipe was!I've made a similar cake adding the zest of 1 lemon at the end before pouring and popping diced pears when the batter is in the cake tin.
Tried it with whipped cream and once with bananas, but I think something simpler, like maybe a little cinnamon or vanilla. Or citrus zest...so maybe I'll try it again with some tweaks. Also I baked mine for 30 minutes and it was pretty dry. I thought it probably overbaked, but thought I'd check if that is typical or not.My cake turned out tasting a little like raw flour in the center, and was much more dense than I expected.
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