Raspberry Yogurt Cake
Use fresh or frozen raspberries! If using frozen berries, you may need to bake an additional 5 minutes or so!
softened, plus more for the pan
plus 2 Tbsp. for the berries
plain Greek yogurt
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!
by Shauna Niequist.
Reposted from June 2017
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Reluctant Entertainer - Raspberry Yogurt Cake