Raspberry Yogurt Cake for Summer Entertaining

This fresh Raspberry Yogurt Cake is a delicious breakfast bread, or a great holiday dessert for the Fourth of July or Father’s Day, served with ice cream!

Raspberry Yogurt Cake | Reluctant Entertainer

Friends, just in time for Father’s Day or Fourth of July, this I’m reposting this fabulous recipe for you to try!

I think if I could have a love affair with any fruit, it would be the raspberry, which is why you need to try this Raspberry Yogurt Cake recipe!

Ever since I was little, it’s always been my favorite berry, partly because I had to pick so many gallons of blackberries in the summertime growing up, I ate far too many and it ruined my love for the big blackberries. Enjoy this NEW VIDEO today, and go make this delicious Raspberry Yogurt Cake! :)

My real love affair in life is with my husband, Paul, just having celebrated our 26th wedding anniversary!

I’ve had friends who tell me they never eat out or rarely go on dates with their spouses. I worry about that — I mean, dates don’t always have to cost money. And there are always ways to get around a huge expense, like sharing a meal, or just doing things together in the great outdoors.

Pinehurst Inn at Jenny Creek, Oregon

Pinehurst Inn, outside of Ashland, Oregon, is one of our favorite places to visit.

We’ve stayed here many times, for birthdays, anniversaries, special times when we’ve just wanted to be together to fish. We’d find babysitters, or family, and splurge on one night in the Inn. It’s an enchanting place, if you’ve never been to this bed and breakfast, and the food is always delightful.

Pinehurst Inn at Jenny Creek, Oregon

Fly fishing on Jenny Creek.

This time the banks were a little overgrown, but at dusk we made our way as far along Jenny Creek as we could go. My husband is a stud fly-fisherman. He’s what I want to be when I grow up, at least with my casting. This summer, I’ve promised myself I’m going to perfect my fishing.

Pinehurst Inn at Jenny Creek, Oregon

It’s beautiful places like this that make my heart sing, when I’m out in nature.

Pinehurst Inn at Jenny Creek, Oregon

The profoundness of the day.

Our lives are passing quickly, so why not get out into nature more and explore God’s greatness?

Pinehurst Inn at Jenny Creek, Oregon

I’m always in awe when I see a weed so beautiful and intricately made. (And also, the lines on our faces … didn’t we just get married?) :)

Big events have taken place this year for us … but on this day I found myself wanting to live in the moment.

Not jump ahead with thoughts of tomorrow, or waste my energy with regrets or failures of the past—but live in the now.

Raspberry Yogurt Cake | Reluctant Entertainer

Raspberry Yogurt Cake.

Coming home to a bounty of raspberries bursting on the vines in our backyard, I made a Raspberry Yogurt Cake, and did something that I always try to do when I make a cake (if I can).

Make and enjoy, or bake and freeze!

Delicious for Father’s Day or the Fourth of July holiday weekend (are you hosting?) enjoy this Raspberry Yogurt Cake for breakfast, or dessert with Old-Fashioned Homemade Vanilla Ice Cream.

PS. I did take 2 pieces to our neighbor who just had a sweet baby girl!

More recipes: Blueberry Banana Breakfast Cake [RE], Strawberry Banana Bread [RE], most popular recipe on my blog: Sour Cream Banana Bread, Lemon Crumble Breakfast Cake [Saving Room for Dessert], Cherry Crisp Coffee Cake [Inside BruCrewLife].

What is your favorite summertime berry?

Raspberry Yogurt Cake

Yield: 8-10

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Adapted from Savor, by Shauna Niequist.

This Fresh Raspberry Yogurt Cake is delicious as a breakfast bread, or served as a Fourth of July or holiday dessert with homemade Vanilla ice cream.

Ingredients:

  • 1/2 cup butter, softened, plus more for the pan
  • 1 cup sugar, plus 2 Tbsp. for the berries
  • 3 eggs
  • 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

Directions:

  1. Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper.
  2. 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.
  3. Put the batter into the springform pan.
  4. Toss the berries with the 2 Tbsp. sugar, and sprinkle over the cake.
  5. 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!

Adapted from Savor, by Shauna Niequist

Raspberry Yogurt Cake

 

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21 comments

  1. Yum!! I would say I love raspberries and strawberries

  2. What a wonderful, easy to make cake. How fun to use berries from your own yard.

  3. Our raspberries just started ripening. I want to make this cake! And I love the photo of the fishing flies. :)

  4. Oh, I have a batch of raspberries that this cake would be perfect for!

  5. Thank you for this recipe, Sandy! I made it this weekend to take to a friend’s party and it was a big hit!

  6. I so love raspberry cakes. That pop of sweet and tart that you get in every bite.

  7. Thanks! I will try this recipe as soon as I get my paper from Essay writers hub org.
    Amazing! Looks divine.

  8. Are there any adjustments if you use Greek yogurt instead of regular yogurt? Thank you so much for sharing, I will be making this soon, but will probably use a mixture of several types of berries. There seems to be an abundance of berries in my area this year. Plus I’ll be freezing quite a few for use this winter.

  9. Could I use frozen raspberries? And Greek yogurt? 

  10. Hi. Thanks for the recipe. Can I use a bundt pan instead of a springform?

  11. Trying this right now, Sandy… i have frozen raspberries, do I thaw out first or not… and do I still put the sugar on frozen ones??
    Enjoy seeing your new place come alive with your special touch (and your hubby’s)!!
    Thanks so much for always sharing openly, esp about the Lord in your life!!!
    Blessings,
    Chris

  12. Making this and freezing it for a 2 week trip to the BVIs. Can’t wait to try it!

  13. This looks and sounds delicious. I’m going to make this tomorrow with my favorite, blueberries☺

  14. Yum! I would like to try this soon with peaches.

  15. My husband is diabetic can I use a sweetener instead of the sugar?

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