Raspberry Yogurt Cake

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READY IN: 1hr 35mins
Recipe by Cristina Barry

The yogurt helps make this moist cake especially tender. Great for brunch or tea. Bon Appetit, July 2008.

Ingredients Nutrition


  1. Preheat over to 350.
  2. Butter 12 cup Bundt pan.
  3. Whisk 2 1/2 cups flour, baking powder and 1/4 tsp 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, one 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. Spoon batter into prepared pan, smooth top.
  11. Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes.
  12. Cool 30 minutes.

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