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.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 8 -10
- 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!