I like the Gâteau au Yaourt (Yogurt Cake) as describe here (in French):
I uses Yogurt (x1), Flour (x3, see below), Eggs (x3), Oil (x1/2 to x1), Sugar (x2), and whatever flavor you like... (vanilla, chocolate, nuts...)
The recipes always say to cook the cake for about 35 min. I always end up leaving the cake in the oven for another 20 min. or so.
What would be the reason why the cooking takes longer here? Wouldn't 180°C be the same in the US? (I use 350°F for the oven settings...)
Also, I put less flour (I use 2/3rd instead of the French quantities to avoid getting a piece of stone out of the oven), however, the texture is very similar. Also most often I add chocolate to it, making the batter generally thicker.
However, I think that there is quite a difference between 35 min. and nearly a whole hour...