Today in Little Patisserie's recipes, we're going to try a really easy yoghurt cake with strawberries and a buttery crumble topping. It's a classic summer bake — lovely and moist, with a hint of vanilla and a beautiful fruity aroma. It's quick and simple to prepare; just make sure your cake ingredients are at room temperature before you start. It keeps well for a few days in an airtight container, and you can swap the strawberries for plums or raspberries if you like.
Easy Yoghurt Cake with Strawberries and Crumble
Ingredients
Cake (ingredients should be at room temperature):
- 4 large eggs
- 200g sugar
- 2 tsp vanilla sugar (or 1 tsp vanilla extract)
- 180ml vegetable oil
- 230g natural yoghurt
- 450g plain flour
- 1½ tsp baking powder
- ½ tsp bicarbonate of soda
- 400g strawberries, hulled and cut into small pieces
Crumble:
- 150g plain flour
- 100g cold butter, cubed
- 80g sugar
Method
Crumble:
- Put the flour into a bowl, add the sugar and cubed butter, then rub together with your fingers until you have a crumble. Chill in the fridge while you prepare the cake batter.
Cake:
- Set the oven to 180°C (160°C fan). Line a 25cm x 35cm baking tray with baking paper.
- Crack the eggs into a bowl, add the sugar and vanilla sugar, and whisk with an electric mixer for about 5–6 minutes until light and fluffy.
- Add the oil to the egg mixture and stir briefly with a spatula to combine. Add the yoghurt and mix briefly again.
- Stir the baking powder and bicarbonate of soda into the flour. Sift half of the flour into the egg mixture and fold in with a spatula, then sift in the rest and mix briefly into a smooth batter.
- Pour the batter into the prepared tray and smooth out. Scatter the strawberries evenly on top, then sprinkle over the crumble.
- Bake for about 50 minutes. I bake mine on the second shelf from the bottom. Leave to cool in the tray after removing from the oven.
Happy baking! :)
