Yogurt cupcakes are a standby in my house, but I had never applied the technique to a cake before. I wanted something chocolate-y and maple-y, but not too sweet. This cake is fluffy, tender, and just chewy enough, but, truthfully, it's really a quick bread and is awesome for breakfast with cream cheese.
I used vanilla yogurt, so I only added 1/2c maple syrup; since maple syrup is so expensive, I wanted to be sure I'd be able to taste it, but not go overboard. If you want something more cake-like, I would increase it to 1c. You could also throw in some chocolate chips. Omitting the eggs and adding a few T of canola oil, soy milk, and/or flax seed would also work great (I have replaced the yogurt totally with soy milk to make a vegan cake). And, no, it's not a typo that there's no salt. Maybe that's a French thing?