This yogurt cake is quick and easy to make, and uses basic pantry ingredients. You can enjoy it as a simple cake on its’s own or with a swirl of fruity jam as I do in this recipe. This simple cake is easily adaptable and you can dress it up with whipped cream or powdered sugar for a delicious springtime dessert.
An all occasion type of cake
This truly is an all occasion cake! You can enjoy it as dessert, with your afternoon tea or coffee or even with breakfast or brunch. Since this cake is moist and lightly sweet it can be enjoyed on it’s own without any fancy fixings, or it can be dusted with powdered sugar, or, for something a little more decadent, topped with whipped cream or a dollop of creamy yogurt.
Inspiration for this yogurt cake recipe
Simple and delicious, this yogurt cake recipe was inspired and adapted from the book “Now & Again” by Julia Turshen. In her book, she makes a simple yogurt cake with a jam topping swirled into it, which is what gave me the inspiration for this version, which is made with spelt flour, organic beet sugar and vanilla sugar. In Julia’s books she also describes how you can make this a one-bowl cake by simply whisking in the baking powder, baking soda and salt with the wet ingredients before adding this flour. With only one bowl, it doesn’t get easier than that!
I have baked this yogurt cake on both the middle and lower third of the oven and find that it rises and browns more evenly when baked on the lower third rack. As it turns out, the rule of thumb is to use the middle rack when baking a cake that is thin (2,5-7 cm). This helps avoid burning and creates a softer, fluffier texture. For thicker cakes, the rack should be positioned in the lower third of the oven. Since this cake is on the end scale, between thick and thin, it actually can be baked either way. Both results in a delicious cake!
How to adapt this recipe for yogurt cake
With easy cake recipes like this, there is room for making small adaptions. Adaptions such as using regular flour instead of spelt flour, or granulated sugar instead of beet sugar. Butter of course, can also be replaced with a neutral-tasting olive oil. But the fun begins, when you make changes to the type of jam used, or play with the toppings. You could easily skip the jam all together and top the cake in whipped cream and fresh berries. You could also make a simple change by adding fresh lemon zest to the batter for a subtle brightness of flavour. Trading out 1/3 of the flour for finely ground almonds or almond flour could also be a nice change.
If you like yogurt cakes, then you might also like:
Jam Swirl Yogurt Cake
- butter, for greasing the pan
- 200 g white spelt flour (Type 630)
- 2 teaspoons baking powder
- 1 teaspoon baking soda (Phosphate-free)
- 1 teaspoon fine sea salt
- 2 medium eggs, at room temperature
- 350 g Greek yogurt (full-fat)
- 60 g unsalted butter, melted and cooled to room temperature
- 90 g organic beet sugar (or fine granulated sugar)
- 1 package vanilla sugar (8 g)
- 150 g red currant jam (75% fruit content), or other favourite type if jam
To garnish (optional):
- Powdered sugar
Preheat oven to 350ºF /175°C (155° fan-assisted) and grease the bottom and sides of a 20 cm round springform pan and line the base with parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In second bowl, whisk together the eggs, yogurt, vanilla sugar, melted butter, and sugar. Then gently stir in the flour mixture until just combined. Do not over mix!
Scrape the batter into the prepared pan with the help of a rubber spatula and then smooth the surface so it is even. Dollop the jam evenly over the cake batter. Use the tip of a small paring knife to swirl the jam into the batter slightly (don’t stir it in completely, just swirl it).
Transfer the preheated oven and bake until golden brown and a toothpick inserted in the centre comes out clean (40-45 minutes). Place on a wire rack and let the cake cool in the pan to room temperature.
Once cool, use a knife to loosen the edges of the cake from the pan sides, then unclasp the springform clasp and remove the sides of the pan. Transfer to a serving plate, dust with powdered sugar (if desired), slice into wedges and serve.
- If you want to remove the cake completely from the form (including the bottom), simply invert the cake onto your work surface, then remove the bottom of the form and peel off the parchment paper, then invert the cake one more time onto a serving plate.
- Leftovers can be wrapped in plastic wrap and stored at room temperature (or in the fridge) for up to 3 days.
- When using jam with whole berries, they tend to sink to the bottom of the cake as it rises. I lighter jam will have different results. Also, the sweetness of the cake will depend on the type of jam used.
- For this Greek yoghurt cake recipe you will need a Ø 20 cm round springform pan with 7cm high sides. Alternatively, this cake can be made using a loaf pan (25 x 11 cm).
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