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A classic raspberry yogurt cake brings together simple ingredients to create a wonderfully moist and flavorful dessert. This fruit-filled version transforms an everyday yogurt cake into something special while maintaining its comforting homemade charm.
This cake has become a weekend baking tradition in my kitchen. The simple measuring method makes it easy to prepare with kids, while the heavenly aroma fills the house as it bakes.
Key Ingredients
- 1 container plain yogurt: Use full-fat for best results
- 3 containers flour: All-purpose works perfectly
- 2 containers sugar: Regular granulated sugar
- 1 container neutral oil: Sunflower or light olive oil
- 3 eggs: Room temperature
- 1 packet baking powder: For proper rise
- 200g raspberries: Fresh or frozen
- Powdered sugar: For dusting
Step-by-Step Instructions
- 1. Preparation
- - Bring eggs to room temperature
- Preheat oven to 350°F
- Grease and flour cake pan
- Gently wash raspberries
- Empty yogurt into mixing bowl, keep container for measuring - 2. Making the Batter
- - Beat in eggs one at a time
- Add sugar and whisk until pale
- Stream in oil while mixing
- Sift flour with baking powder
- Fold in dry ingredients gradually - 3. Adding Raspberries
- - Reserve some berries for topping
- Coat remaining berries in flour
- Gently fold into batter
- Pour into prepared pan
- Top with reserved berries
Garden-fresh raspberries add incredible flavor to this cake. Their natural tartness perfectly complements the sweet, tender crumb.
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Storage Tips
Store under a cake dome at room temperature for 2-3 days. Refrigerate for up to 5 days, though texture may become more dense.
Keys to Success
Quality yogurt and gentle berry incorporation are essential. Greek yogurt creates an especially rich, dense texture.
Recipe Variations
Adapt the recipe seasonally using blueberries, strawberries, or even caramelized apples.
This raspberry yogurt cake epitomizes rustic French baking - simple yet refined, homey yet elegant. The recipe's beauty lies in its adaptability, welcoming creative variations while maintaining its classic appeal.
Frequently Asked Questions
- → Can I use frozen raspberries?
- Sure! Use them frozen and extend the baking time by 5 minutes. Don’t thaw them beforehand or they’ll release too much juice.
- → How do I know if the cake is done baking?
- Stick a toothpick into the middle—if it comes out clean, it’s good to go. The top should also look lightly golden and spring back when touched.
- → Can I swap raspberries for other fruits?
- Totally! Blueberries, blackberries, or peach slices work wonderfully! Just use the same amount of fruit as this recipe calls for.
- → Does this cake freeze well?
- Yes! Split it into individual servings, freeze for up to 3 months, and thaw at room temperature for 2-3 hours before eating.
- → Which type of oil is best for this cake?
- Go with a neutral one like sunflower or grapeseed oil so the raspberry flavor shines through.