Raspberry Yogurt Cake
Written by Calliope Pappadakis   
Friday, 30 May 2008 12:07

Yesterday I found a recipe for Raspberry-yogurt cake from Epicurious. It was delicious, and moist, and is best eaten like a pound cake - either warm from the oven, or cold from the fridge, and always with a glass of cold milk! (Jimmy's note: heat it in the microwave for a warm snack). My alterations are asterisked and under the original ingredient.


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
*I used about 1 and 1/2 sticks of butter and extra yogurt.
1 3/4 cups sugar
*I used 1 and 1/2 cups raw sugar cane
2 tablespoons fresh orange juice
*I used Mango Tango juice from Odwalla
1 1/2 teaspoons almond extract, divided
1 teaspoon finely grated orange peel
*I used lime peel instead of orange
3 large eggs, room temperature
1 cup plain low-fat yogurt
*I used 1 1/4 c of Traderspoint Creamery Raspberry Yogurt
2 1/2 cups fresh raspberries (two 6-ounce containers)
I didn't have any berries, so I used a tablespoon of black raspberry jelly.
1 cup powdered sugar
1 tablespoon (or more) water
*I used mostly lime juice for the liquid.


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.