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Recipes
July 2008

Raspberry-Yogurt Cake

By Anna Pump

4.2

(5)

Recipe information

  • Yield

    10 to 12 Servings

Ingredients

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

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.

    Step 5

    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.

    Step 6

    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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