If you tell me something has raspberries, then I will make it, bake it, drink it, eat it. Can’t get enough. So when I saw the reluctantentertainer ‘s straightforward recipe for Raspberry Yogurt Cake (the yogurt makes this greenlit as a breakfast food), I needed to try (even though I am somewhat of a reluctant baker…but we shall learn together!). Enjoy! Oh, and PS, i think next time I will sprinkle some powdered or turbinado sugar on top. 👩🏻🍳
1/2 cup butter, softened, plus more for the pan
1 cup sugar, plus 2 Tbsp. for the berries
1 1/2 cup plain Greek yogurt
1 tsp. almond extract
2 cups all-purpose flour
1 tsp. salt
1 1/2 tsp. baking powder
1 tsp. baking soda
2 cups fresh raspberries, or frozen berries
Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper.
In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well. Add flour, salt, baking powder, and baking soda, and mix gently by hand. Do not over-mix.
Put the batter into the springform pan.
Toss the berries with the 2 Tbsp. sugar, and sprinkle over the cake.
Bake for 50 minutes, or until toothpick inserted in the center comes out clean. Let cool for 10 minutes and transfer to a cake plate. Dust with powdered sugar and serve!