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Raspberry Yogurt Cake



I love cakes which are made with sour cream and yogurt.  Adding sour cream or yogurt add moisture and makes for a lovely tender crumb.  
 
This is especially welcome when you are baking a cake to which fresh fruit is going to be added.  Fresh fruit can tend to sink to the bottoms of your cakes, but this never seems to happen when I use a batter with sour cream or yogurt added.


My guess is that the fruit can get kind of heavy once it starts to cook and some of its moisture starts to seep out, and by adding the sour cream or yogurt to the cake you create a batter which can stand up well to that occurrence. 

That's my theory anyways!


I know that when you are using dried things in cake, like raisins, chocolate or nuts, tossing them with a bit of flour from the recipe helps to prevent them from sinking.
 
I don't know if  that would work with fruit. It could get claggy.which might make it sink more. Any thoughts on this?


In any case this is a beautiful cake, with a lovely moist crumb.  Its light in texture and filled with pockets of sweet tart raspberries.
 
This is really nice as its not an overly sweet cake. It works well.



It makes a great cake to enjoy for breakfast or brunch, or for with your afternoon cuppa. I love cakes that are perfect for any time! 

Mind you, I am the type of person who can eat cake any time!


  This Raspberry Yogurt Cake also makes a nice light dessert, especially if you choose to serve it warm with a nice scoop of vanilla ice cream on top. 

That is the Canuck in me. Wanting ice cream and cake. In the UK they would probably prefer a dollop of clotted cream and I won't argue with that incredibly delicious option!





You could also use blueberries or blackberries if you wanted to, or even a mixture. I have often been tempted to use diced peaches.
 
I think peached would go very well, especially if you used a mix of raspberries and peaches. Then it would be like a Peach Melba Yogurt Cake.



You just scatter the fruit over top of the batter after you spread it in the pan, and they sink down into place as the cake bakes.  
 
They mostly end up in the middle and leave little pockets/dimples over the surface of the cake, which I think adds to its attractiveness.



It is not a cake that needs icing.  Its perfecly delicious without it, however I do like to dust it with a bit of icing sugar to dress it up a bit, but that is completely optional. 

It also helps to accentuate those delicious raspberry dimples a little bit more.  Very Pretty.


In any case if you are looking for a simple, easy and delicious cake to bake this weekend, then this baby is the one you are looking for!


*Raspberry Yogurt Cake*
Makes 1 9-inch cake

This is a moist cake that is not overly sweet and is filled with lovely raspberries.  Dust with icing sugar to serve for a dessert, or serve plain for breakfast. 

140g plain flour, sifted (1cup)
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
pinch salt
65g butter, softened, 1/4 cup
130g sugar (2/3 cup)
1/2 tsp pure vanilla
1 large free range egg
120g Greek yogurt (1/2 cup)
125g fresh raspberries (1 cup)
icing sugar to dust for serving



Preheat the oven to 190*C/375*F/ gas mark 5.  Butter a 9 inch round baking tin and line the bottom with paper. 

Sift together the flour, baking powder, soda and salt. Set aside. 


Cream the butter and sugar together until light and fluffy.  Beat in the egg and vanilla until creamy and very light in colour.  Add the flour mixture in two lots, alternating with the yogurt, stirring just to combine.  Spread in your prepared pan.  Sprinkle the raspberries over top.


Bake for 30 to430 minutes until risen and golden brown and the top springs back when lightly touched.  Place on a wire rack to cool for about half an hour to 40 minutes.  Lift out of the pan to a plate and dust with icing sugar before serving cut into wedges.



Oh boy, looking at these pictures this morning is tempting me to want to cut myself a piece and enjoy it with my morning cuppa, and I think I might do just that!  Cake for breakfast. Its a very good thing. 
 
 

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Marie Rayner
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10 comments:

  1. You are right Marie..Perfection!!

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  2. Ooh I like the look of this :-) xx

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  3. This might be a lovely cake for Easter breakfast. It's time to get my act together!

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    Replies
    1. IT would make a fab Easter Breakfast cake Jeanie! Especially if you serve it with some extra fruit! Xo

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  4. This is a beautiful cake! I didn't have fresh raspberries, but used some of the ones from my garden that I had frozen last year and they work really well. It was so easy to make - went together in a jiffy and tastes really moist and beautiful. Everyone had seconds :-)

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    Replies
    1. I am so pleased it was enjoyed Marie and thank YOU so much for letting us know you can use frozen berries! I really appreciate you taking the time to let us know! xo

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    2. I wasn't sure how the frozen berries would go, but they were fine - they kept their shape and the cake looked just like yours when it was sliced. I often have to make substitutions in recipes as our seasons are so different plus there is not the variety of ingredients available here as in the UK, US or Australia.

      It's such a delicious cake - we all enjoyed it and I'll be making it again on the weekend to take for afternoon tea at a friend's place.

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    3. I hope hope your friend enjoys and you have a great visit with each other Marie!

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