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This classic yogurt raspberry cake brings back cherished memories with its delicate aroma and moist texture. The addition of fresh raspberries elevates this traditional family recipe into an elegant dessert while maintaining its comforting simplicity.
This cake has become a Sunday afternoon tradition in my kitchen. The children enjoy measuring ingredients with the yogurt cup while the baking aroma fills our home with anticipation.
Essential Ingredients
- 1 container plain yogurt: Use full-fat for best results
- 3 containers flour: All-purpose flour for lightness
- 2 containers sugar: Fine granulated sugar blends best
- 1 container neutral oil: Sunflower or grape seed oil
- 3 eggs: Room temperature for better mixing
- 1 packet baking powder: For proper rising
- 200g raspberries: Fresh, ripe but firm
- Powdered sugar: For finishing
Step-by-Step Instructions
- 1. Preparation
- - Bring eggs to room temperature
- Preheat oven to 350°F (180°C) with fan
- Grease and flour cake pan
- Gently wash raspberries if fresh
- Pour yogurt into large bowl, keep container for measuring - 2. Making the Batter
- - Beat in eggs one at a time
- Add sugar and whisk until slightly pale
- Stream in oil while stirring
- Sift flour with baking powder
- Fold in flour mixture gradually - 3. Adding Raspberries
- - Reserve some berries for topping
- Coat remaining berries in flour
- Gently fold into batter
- Transfer to prepared pan
- Top with reserved berries
Garden-fresh raspberries add exceptional flavor to this cake. Their natural tartness perfectly complements the sweet, tender crumb.
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Storage Guidelines
Store under a cake dome at room temperature for 2-3 days. Refrigerate up to 5 days, though texture may become slightly more dense.
Keys to Success
Quality yogurt and gentle berry incorporation are crucial. Greek yogurt creates a richer, denser texture.
Recipe Variations
Adapt with seasonal fruits: blueberries in spring, strawberries in summer, or caramelized apples in winter.
This yogurt raspberry cake embodies classic home baking: simple yet refined, comforting yet elegant. Years of making this recipe have shown that its beauty lies in simplicity. The basic recipe welcomes creative variations while maintaining its core appeal.
Frequently Asked Questions
- → Can I use frozen raspberries?
- Yes, add them frozen and bake for 5 extra minutes. Don’t thaw them first to avoid extra moisture.
- → How can I tell if the cake is done?
- Stick a toothpick in the center—if it comes out clean, it’s ready! The top should also be golden and slightly springy.
- → Can I swap raspberries for different fruit?
- Of course! Blueberries, blackberries, or even peach pieces work great. Just use the same amount called for in the recipe.
- → Is it freezer-friendly?
- Definitely! Freeze in slices for up to 3 months. Let them thaw at room temperature for 2-3 hours before eating.
- → What type of oil is best for this cake?
- Go with a neutral option like sunflower or grapeseed oil to keep the raspberry flavor shining.