Raspberry Yogurt Breakfast Cake Recipes

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RASPBERRY YOGURT BREAKFAST CAKE



Raspberry Yogurt Breakfast Cake image

Provided by Dan Langan

Categories     dessert

Time 2h30m

Yield One 8-inch round cake (about 8 servings)

Number Of Ingredients 20

Nonstick cooking spray
6 tablespoons unsalted butter, melted
1/4 cup (50 grams) granulated sugar
1/4 cup lightly packed (55 grams) light brown sugar
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
1 cup (125 grams) all-purpose flour
1/4 cup (25 grams) rolled oats
6 tablespoons unsalted butter
1 1/3 cups plus 2 tablespoons (170 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
2 tablespoons (30 grams) light brown sugar
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 lemon or orange, zested
1/3 cup low-fat or nonfat plain yogurt, at room temperature
1 large egg, at room temperature
1 tablespoon vegetable oil
6 ounces raspberries, fresh or frozen

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with nonstick cooking spray.
  • For the crumble: Combine the melted butter, granulated sugar, brown sugar, salt and cinnamon in a medium bowl and stir until smooth. Stir in the flour and rolled oats, working the mixture to a crumbly texture. Set aside.
  • For the cake: Melt the butter and pour into a liquid measuring cup. Set aside.
  • Put the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Whisk to combine, breaking up any lumps of sugar. Set aside.
  • Add the vanilla, citrus zest, yogurt, egg and oil to the measuring cup of butter. Mix with a whisk or a fork to break up the egg.
  • Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir with a rubber spatula until the flour is almost incorporated. Gently fold about half of the raspberries into the batter.
  • Transfer the batter to the prepared springform pan and spread to smooth the top. Arrange the remaining berries on top of the batter and then sprinkle the crumble on top.
  • Place the springform pan on a rimmed baking sheet to prevent overbrowning the bottom of the cake. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let cool completely on a wire rack before serving.

EASY STRAWBERRY YOGURT CAKE



Easy Strawberry Yogurt Cake image

Many strawberry yogurt cake recipes list a mix as the first ingredient, but I like making my cakes from scratch. My whole family loves this moist cake made with strawberry yogurt and fresh strawberries topped with just a dollop of whipped cream.

Provided by Nevine

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 10

Number Of Ingredients 8

1 cup white sugar
⅓ cup vegetable oil
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
2 cups strawberry-flavored yogurt
3 large strawberries, finely chopped

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

Nutrition Facts : Calories 295.6 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 8.7 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 145.7 mg, Sugar 29 g

RASPBERRY YOGURT CAKE



Raspberry Yogurt Cake image

Make and share this Raspberry Yogurt Cake recipe from Food.com.

Provided by CooksWithScissors

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 11

nonstick cooking spray
1 cup raspberries (fresh or frozen)
1 cup all-purpose flour
1 cup sugar, divided
1 teaspoon baking powder
1/4 cup butter, melted
2 eggs
2 teaspoons vanilla, divided
1 (8 ounce) container plain fat-free yogurt
2 tablespoons all-purpose flour
1 1/2 teaspoons lemon zest

Steps:

  • Preheat oven to 350ËšF. Coat a 9-inch springform pan with cooking spray; set aside Thaw raspberries, if frozen, at room temperature for 15 minutes. Drain thawed berries.
  • In a bowl combine 1 cup flour, 1/2 cup sugar, and baking powder. Add melted butter, 1 egg, and 1 tsp of vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
  • In another bowl combine yogurt, the remaining 1/2 cup sugar, 1 egg, 2 tbs flour, lemon zest, and remaining 1 tsp vanilla. Stir until smooth; pour over berries.
  • Bake in a 350ËšF oven about 35 minutes, or until center appears set when shaken gently. Cool in pan on wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill 2-24 hours before serving.

Nutrition Facts : Calories 171, Fat 4.8, SaturatedFat 2.7, Cholesterol 41.5, Sodium 90.9, Carbohydrate 28.5, Fiber 1, Sugar 18.7, Protein 3.5

RASPBERRY YOGURT CAKE



Raspberry Yogurt Cake image

Was looking for low fat food one day, true! While flipping through magazines too, This one seemed just the one! Hope you make it and have fun!

Provided by mickeydownunder

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 9

1/2 cup butter (I Can't Believe it's not Butter, Flora, any healthy dairy spread will do)
3/4 cup firmly packed brown sugar
2 eggs
1 1/4 cups wholemeal self-rising flour
1/2 cup low-fat plain yogurt (can substitute for any berry)
100 g frozen raspberries (can substitute) or 100 g fresh raspberries (can substitute)
80 g light cream cheese
1/3 cup icing sugar
1 teaspoon lemon juice (fresh or store bought)

Steps:

  • Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.
  • Note: Make sure to leave extra so it will be easy to get out when fully baked.
  • Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.
  • In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.
  • Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).
  • Remove and turn onto wire rack.
  • Whisk together softened cream cheese, sugar and lemon juice until smooth.
  • Spread frosting/Icing on top and-- enjoy!

Nutrition Facts : Calories 217.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 73.3, Sodium 125, Carbohydrate 25.4, Fiber 0.4, Sugar 24.4, Protein 2.8

RASPBERRY-YOGURT CAKE



Raspberry-Yogurt Cake image

Provided by Anna Pump

Categories     Cake     Mixer     Dessert     Bake     Yogurt     Raspberry     Orange     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 13

3 cups unbleached all purpose flour, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 tablespoons fresh orange juice
1 1/2 teaspoons almond extract, divided
1 teaspoon finely grated orange peel
3 large eggs, room temperature
1 cup plain low-fat yogurt
2 1/2 cups fresh raspberries (two 6-ounce containers)
1 cup powdered sugar
1 tablespoon (or more) water

Steps:

  • Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
  • Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
  • Add dry ingredients to batter and beat just until blended.
  • Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.
  • Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.
  • Invert cake onto plate and cool.
  • DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
  • Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.

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