Yogurt cake with salted butter caramel

The idea for this recipe comes from a discussion I had some time ago with my daughter. With his brother, they were thinking about making a cake for my birthday. She wanted a recipe that was impressive, but at the same time very, very simple. She’d dismissed the idea of ​​a yogurt cake with a shrug, saying it was the cake only toddlers make.
I showed him that this cake, which may not look like much, is still an excellent base for trendy and creative baking. Wedding cakes, layer cakes or cupcakes… All these magnificent creations that make us dream can be imagined and made from a simple yoghurt cake.

The basic recipe for yogurt cake, we all know it. It’s about making a paste by mixing 1 pot of yogurt, 2 pots of sugar (or a little less), 3 pots of flour, 3 eggs, 1/2 pot of oil and 1 tsp of baking powder. The combination of acid yogurt and baking powder (or bicarbonate) provides a well-inflated and soft cake. As it does not contain butter, it can be garnished with different creams and mousses and kept cool, without its texture changing.
From the basic recipe, one can imagine all kinds of variants. You can choose different moulds, use other sugars, other oils, vary the flours or replace part of them with almond powder, add cocoa… or why not, salted butter caramel.

And this is where we come to the second part of my story. I had to be very convincing, because in the end, it was indeed a yoghurt cake that they prepared. They chose a recipe from Christophe Adam and followed it to the letter. I enjoyed a lovely yogurt cake covered in salted butter caramel. Except that the result obtained had absolutely nothing to do with the photo of the book. Inevitably, they were disappointed.
I studied the recipe well and came to the sad conclusion that the photo was not the one that matched the given recipe. It is impossible to obtain a pretty, very dark paste by simply pouring a caramel over it when it comes out of the oven. I won’t dwell on this kind of widespread practice, because it’s not even worth it.

So, I imagined a recipe that could give the expected result. So I prepared my usual salted butter caramel and I flavored the dough with it. The result was up to my expectations. A pretty yogurt cake, very amber, and delicious.
And who could tell by seeing it that it’s an ordinary yogurt cake?

Salted Caramel Yogurt Cake:

Salted butter caramel:

100g sugar
130 g liquid cream
50g butter
1/2 tsp fleur de sel

Heat the cream without boiling it.

In a large saucepan, make a dry caramel. To do this, simply put the pan on a fairly low heat and add the sugar very, very gradually. Sprinkle the bottom of the pan with sugar. As soon as it is melted in one place, sprinkle a little more. Proceed in this way until all the sugar is used. Control the temperature of the fire, because it must not burn. Do not mix with a spoon. If necessary, the pan can be stirred slightly.

When the sugar is completely melted, add the hot cream off the heat, little by little.

Place the pan back on the heat for a few moments. Stir well with a wooden spoon.

Off the heat, add the cold butter in pieces. Mix well.
Add the fleur de sel. To mix together.

Yogurt cake:

1 yoghurt (125g)
3 eggs
1.5 jars of brown sugar (125 g)
3 jars of flour (210 g)
1 tsp baking powder
0.5 jar of sunflower oil (50 g)
150g salted butter caramel

Preheat the oven to 180°C.

Mix yogurt and eggs.
Add the sugar. To mix together.
Add flour and yeast. To mix together.
Add the oil. To mix together.
Add the caramel. To mix together.

Pour the batter into a mold.

Bake for about 30 minutes. Check for doneness with a wooden skewer.

Remove from the oven, pour the remaining caramel over the cake and spread it evenly.
Allow to cool before unmolding.
Sprinkle a little fleur de sel on top to taste.

To finish: I use a 22 cm silicone mold. If yours is not in this matter, you should not forget to grease it.

You can also use a commercial caramel. So the kids can do it more easily.
Rather than a salted butter caramel, you could also choose a milk jam home or bought as this one.

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