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! Watch the EASY video below!
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, 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.
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.
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?
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.
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
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.
- 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
- 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!
Adapted from Savor, by Shauna NiequistAll images and text ©