This is an amazingly easy, flavorful cake. Mary and I are about to make our second of the week-this time for a dinner party. We've added about 3/4 cup of frozen blueberries and it's wonderful-nice for breakfast, too. As part of my effort to get my daughter engaged in cooking, I let her pick a country's cuisine this week, and thus we ended up cooking French food Tuesday night. We made a Quiche Lorraine that was superbly, artery-cloggingly good (from Cooks Illustrated; I'll post the recipe soon) and this cake, from the wonderful French cooking blog Chocolate&Zucchini. Mary loves this cake, and it's so simple she could probably bake it by herself (a good kids' first cake). We made it with thick Greek yogurt, but I think it would be fine with a yogurt that was less-rich. I'd like to try it with almond extract. Maybe tonight.
Gateau au Yaort
Update: Didn't have quite enough yogurt tonight so added a couple of tablespoons of peach yogurt, and substituted almond extract for the rum. It was good, didn't take much different. I forgot to sprinkle the top of the the cake with raw sugar before baking, which I did last time, and missed the sweet caramel crunchiness. It was a hit with our guests, nonetheless.