Raspberry Yogurt Cake
A moist, flavorful raspberry yogurt cake with tender crumb, perfect for breakfast or dessert, offering fruity tang and subtle sweetness that appeals to all ages.
Ingredients
Instructions
- Cream together butter and brown sugar.
- Beat egg and vanilla into the creamed mixture.
- Combine flour, salt, baking powder, and baking soda, then stir into the mixture.
- Stir in the raspberry yogurt.
- Pour batter into a greased and floured Bundt pan.
- Bake at 350°F for 45 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, ensure your butter is softened but not melted. You can substitute the raspberry yogurt with any fruit-flavored yogurt if desired. Adding a tablespoon of lemon juice can enhance the tartness of the cake. If you prefer a different sweetness level, consider using half brown sugar and half granulated sugar for a less intense flavor.
Serving Suggestions
Serve slices of the Raspberry Yogurt Cake with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. It pairs beautifully with Sliced Herbed Potatoes for a delightful meal. For a refreshing finish, consider serving it alongside a light fruit salad.
Storage & Reheating
Store any leftover Raspberry Yogurt Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well in plastic wrap and refrigerate for up to a week. To enjoy it warm, briefly microwave individual slices for about 10-15 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Yogurt Cake contains roughly 89 calories, with 1g protein, 15g carbohydrates, and 2g fat. It is a good source of calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 1769mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of yogurt?
Yes, you can substitute raspberry yogurt with any flavor you prefer, such as strawberry or peach. Just keep in mind that the flavor profile of the cake will change slightly depending on the yogurt used.
What if I don't have a Bundt pan?
If you don't have a Bundt pan, you can use a regular 9x5-inch loaf pan instead. Just make sure to adjust the baking time, checking for doneness around 35-40 minutes, as it may bake faster in a smaller pan.
Can I freeze the cake?
Absolutely! You can freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It will stay fresh for up to 3 months. Thaw in the refrigerator overnight before serving, and it will taste just as good as fresh.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).