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.
In many German households, this simple yogurt cake is the “standard” weekend bake – only the fruit changes, depending on the season and whatever is growing in the garden or available at the market.
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.
Why this version works
- Yogurt replaces part of the fat, so the cake is lighter yet stays moist for a long time.
- Beating the eggs with sugar aerates the mixture and gives a taller, fluffier cake.
- Fruit arranged on top doesn’t fall apart inside the batter and creates a pretty, homely surface.
- The recipe is flexible – it works with different fruits, including frozen ones.
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.
Watch out for
- Do not mix for long after adding the flour, otherwise the gluten will develop and the cake will turn out dense.
- With very juicy fruit, if you don’t dust it in flour first, it can sink and make the bottom soggy.
- Don’t remove the cake from the tin immediately after baking – when hot, it crumbles easily.
Substitutions
- You can replace natural yogurt with kefir or buttermilk for a more tangy flavor.
- You can swap up to 50 g of the wheat flour for ground almonds to add a delicate, nutty aroma.
- You can replace neutral vegetable oil with melted, cooled butter for a richer taste.
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 round cake tin about 24 cm in diameter with baking paper or grease it thoroughly and dust with flour, including the sides, so they are thinly and evenly coated.
- In a bowl, beat the eggs with the sugar and vanillin sugar for 3–4 minutes, until the mixture becomes visibly lighter in color, thickens and increases in volume – when you lift the beaters, it should fall back in a thick ribbon.
- Add the yogurt and oil. Briefly mix on low speed just until combined – the batter should be smooth and uniform, with no yogurt lumps or streaks of oil.
- Mix the flour with the baking powder and salt, then sift it into the wet ingredients. Gently fold with a spatula or mix on the lowest mixer speed just until the flour disappears.
- Pour the batter into the tin and smooth the top with a spoon or spatula so the layer is of even thickness – this helps the cake rise evenly and prevents it from cracking strongly on one side.
- If using fresh fruit, wash and thoroughly dry it; cut larger pieces into similar-sized chunks. If using frozen fruit, do not thaw beforehand – just quickly break up any clumps so they don’t form one solid block.
- If the fruit is very juicy, lightly coat it in flour, shaking off the excess. Distribute it evenly over the batter, pressing it in gently but so that some of the fruit remains on the surface.
- Place the tin in the preheated oven and bake for 30–35 minutes, until the top is golden brown and a skewer inserted in the center comes out dry or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the tin for 10–15 minutes, until the sides start to pull away slightly. Then carefully transfer to a wire rack, leave to cool completely and only then dust with powdered sugar.
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.
This is one of those everyday cakes that feels special without much effort. It’s ideal when you have a tub of yogurt and some fruit to use up, and it always disappears quickly from the table.
