Raspberry Yogurt Cake Recipe
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An almond-flavored raspberry breakfast cake made in a springform pan with raspberries and yogurt; perfect for a weekend brunch or holiday!
Friends, just in time for springtime holidays (Mother’s Day, Memorial Day, Father’s Day or Fourth of July), this amazing Raspberry Yogurt Cake is a hit at every breakfast or brunch!
Raspberry Yogurt Cake
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 breakfast cake! And for this cake, you can use frozen or fresh raspberries!
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. Watch the video, and go make this delicious Raspberry Yogurt Cake! :)
Can you put yogurt in cake?
Yes, you can add yogurt to any cake or even store-bought cake mixes. It will do wonders for the flavor, making it tangy and sweet and so moist.
We love to add Greek yogurt in breakfast cakes! You may have already tried my Strawberry Breakfast Yogurt Cake or Cinnamon Fig Yogurt Cake. Add it to a Bacon Egg Breakfast Board Muffins for a great weekend brunch!
Ingredients for Raspberry Breakfast Cake
- Butter and eggs
- Plain Greek yogurt
- Almond extract
- Baking powder & baking soda
The Pinehurst Inn at Jenny Creek
The 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 Jenny Creek. 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.
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 here on the Fall River!
It’s beautiful places like this that make my heart sing, when I’m out in nature.
The profoundness of the day.
Our lives are passing quickly, so why not get out into nature more and explore God’s greatness?
Live in the now!
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?) :)
With so much happening in the world today, 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
Again, for this breakfast cake, you can use fresh or frozen berries. How easy is that?
Make and enjoy, or bake and freeze!
Delicious for Mother’s Day, Father’s Day or the Fourth of July holiday weekend, enjoy for breakfast or dessert with Old-Fashioned Homemade Vanilla Ice Cream.
PS. Don’t forget your neighbors!
More recipes to try
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].
Raspberry Yogurt Cake
- 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, 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!
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