German Yogurt Cake with Fruit (Joghurtkuchen) Recipe
Fluffy yogurt cake with seasonal fruit is a frequent guest at German afternoon coffee time, the so‑called Kaffee und Kuchen. It’s lighter than typical buttery bakes, and thanks to the yogurt it stays moist for a long time. You can compare it to a simple pound cake, but with a delicate, slightly tangy note.
This German‑style yogurt cake is wonderfully simple yet feels like a classic Kaffee und Kuchen treat. The yogurt keeps it moist for days, and the fruit topping makes it adaptable to any season.
Chef's tips
Don’t overmix the batter once you add the flour – this is key to keeping the crumb light and fluffy. If your fruit is very juicy, you can toss it lightly in flour before placing it on the batter to reduce sinking and excess moisture.
How to serve
Serve slightly warm or at room temperature with coffee, tea, or a latte. For a more indulgent version, add whipped cream, vanilla ice cream, or a spoonful of fruit compote on the side.
Ingredients
- plain yogurt - 200 g
- wheat flour - 250 g
- sugar - 150 g
- vegetable oil - 100 ml
- egg - 3 pieces
- baking powder - 2 teaspoons
- vanillin sugar - 1 teaspoon
- fruit fresh or frozen - 250 g
- salt - 0.25 teaspoons
- powdered sugar - 2 tablespoons
Preparation
- Preheat the oven to 180°C (top and bottom heat). Line a cake tin about 24 cm in diameter with baking paper or grease it and dust with flour.
- In a bowl, beat the eggs with the sugar and vanillin sugar using a mixer for 3–4 minutes, until the mixture becomes lighter in color and slightly fluffy.
- Add the yogurt and oil, and briefly mix on low speed just until combined.
- Mix the flour with the baking powder and salt. Sift into the bowl with the wet ingredients.
- Gently mix the batter with a spatula or on the lowest mixer speed just until combined – do not overmix so the cake doesn’t turn out dense.
- Pour the batter into the prepared tin and smooth the top.
- If using fresh fruit, wash and dry it, cutting larger pieces into chunks. If using frozen fruit, do not thaw beforehand.
- Distribute the fruit evenly over the top of the batter, pressing it in lightly.
- Place the tin in the preheated oven and bake for 30–35 minutes, until the top is golden and a skewer inserted in the center comes out dry.
- After baking, remove the cake from the oven and leave to cool. Dust the top with powdered sugar before serving.
Storage
Store the cooled cake covered, preferably in the fridge if topped with juicy fruit. It will stay moist for 2–3 days. Bring to room temperature or briefly warm in the oven before serving for the best texture.
