Raspberry-Yogurt Cake
Serves: 5
Iva Padberg
1 January 1970
Based on User reviews:
52
Spice
58
Sweetness
53
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.5 tsps
Baking Powder1 tsp
Salt1.75 cups
Sugar2 tbsps
Orange Juice (fresh)1.5 tsps
Almond Extract (divided)3 large
Egg (room temperature)1 cup
Powdered Sugar1 tbsp
Water (or more)Directions:
1
Preheat oven to 350°F
2
Butter 12-cup Bundt pan
3
Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl
4
Using electric mixer, beat butter and sugar in large bowl until creamy
5
Beat in orange juice, 1 teaspoon almond extract, and orange peel
6
Add eggs, 1 at a time, beating after each addition
7
Mix in yogurt
8
Add dry ingredients to batter and beat just until blended
9
Toss 1/2 cup flour and raspberries in large bowl
10
Fold berry mixture into batter
11
Spoon batter into prepared pan; smooth top
12
Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes
13
Cool 30 minutes
14
Invert cake onto plate and cool
15
DO AHEAD: Can be made 1 day ahead
16
Cover and let stand at room temperature
17
Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl
18
Add more water by 1/2 teaspoonfuls as needed for thick glaze
19
Drizzle over cake
20
Let stand until glaze sets
21
Preheat oven to 350°F
22
Butter 12-cup Bundt pan
23
Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl
24
Using electric mixer, beat butter and sugar in large bowl until creamy
25
Beat in orange juice, 1 teaspoon almond extract, and orange peel
26
Add eggs, 1 at a time, beating after each addition
27
Mix in yogurt
28
Add dry ingredients to batter and beat just until blended
29
Toss 1/2 cup flour and raspberries in large bowl
30
Fold berry mixture into batter
31
Spoon batter into prepared pan; smooth top
32
Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes
33
Cool 30 minutes
34
Invert cake onto plate and cool
35
DO AHEAD: Can be made 1 day ahead
36
Cover and let stand at room temperature
37
Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl
38
Add more water by 1/2 teaspoonfuls as needed for thick glaze
39
Drizzle over cake
40
Let stand until glaze sets