Raspberry Yogurt Cake Recipes

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.

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!

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
• Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

Steps:

• Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.
• Note: Make sure to leave extra so it will be easy to get out when fully baked.
• Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.
• In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.
• Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).
• Remove and turn onto wire rack.
• Whisk together softened cream cheese, sugar and lemon juice until smooth.
• Spread frosting/Icing on top and-- enjoy!

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.