RASPBERRY-YOGURT CAKE
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
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.
RASPBERRY YOGURT BREAKFAST CAKE
Provided by Dan Langan
Categories dessert
Time 2h30m
Yield One 8-inch round cake (about 8 servings)
Number Of Ingredients 20
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.
FRESH RASPBERRY YOGURT BUNDT CAKE RECIPE
If you are looking for a delightful spring dessert, this fresh raspberry yogurt bundt cake recipe is just what you need! It has the wonderful tartness of the lemon and raspberry mixed with a creamy yogurt cake base.
Provided by Camille Beckstrand
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
- In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
- In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
- In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
- Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.
Nutrition Facts : Calories 410 kcal, Carbohydrate 55 g, Protein 7 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 88 mg, Sodium 348 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
RASPBERRY YOGURT CAKE
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
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
The yogurt helps make this moist cake especially tender. Great for brunch or tea. Bon Appetit, July 2008.
Provided by Cristina Barry
Categories Dessert
Time 1h35m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat over to 350.
- Butter 12 cup Bundt pan.
- Whisk 2 1/2 cups flour, baking powder and 1/4 tsp 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, one 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.
Nutrition Facts : Calories 536.9, Fat 20.9, SaturatedFat 12.4, Cholesterol 113.7, Sodium 154.5, Carbohydrate 81.6, Fiber 3, Sugar 50.3, Protein 7.6
RASPBERRY YOGURT CAKE
A very fresh, summery cake to make
Provided by mazzyb
Time 1h
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat the oven to gas mark5/180C. Line and grease a large round baking tin.
- Mix the butter and sugar together in a bowl until creamy, then mix in the eggs, one at a time.
- Beat in the yogurt and vanilla.
- Fold in the flour.
- Pour into the tin and bake for 40-55 minutes or until a skewer inserted in the middle comes out clean.
- While leaving to cool, whip the cream and fold in the halved raspberries once, so there's a marbled effect.
- Cut the cake in half when completely cool, and pour the filling, then sandwich together, carefully.
- Dust the cake with icing sugar and top with a few raspberries.
- Enjoy!
WONDERFUL YOGURT CAKE
This cake uses any kind of yogurt you have in the fridge. It is an easy way to make strawberry, raspberry, blueberry and peach cakes. Very tender and moist in the center. Excellent!
Provided by DAPDUB
Categories Desserts Cakes White Cake Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan.
- In a large bowl, cream together the butter, brown sugar and vanilla until light and fluffy. Beat in the egg until smooth. Combine the flour, baking soda, and baking powder; stir into the batter alternately with the yogurt. Spread the batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, until a knife inserted into the crown comes out clean.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 53.2 g, Cholesterol 55.6 mg, Fat 12.9 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 7.8 g, Sodium 300.1 mg, Sugar 29 g
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