When you think of dessert, it's often a fruit like this raspberry and soft yogurt cake that I made in a bundt cake pan served very simply. A simple cake that reminds us of the good old grandmother's desserts.
My grandmother often made yogurt cakes for us with or without fruit, it is the first dessert that comes to me for dessert when I think back to my grandmother's recipes.
Having some raspberries in the fridge I thought about adding them to this yogurt cake which is made up of basic ingredients: flour, egg, butter, yeast, yogurt, and fruit. The preparation of this cake is classic, the dry ingredients are mixed together. Sugar and butter are beaten until fluffy before mixing in the liquids and flour alternately.
This raspberry cake is a delicious summer dessert, soft, light, and fruity. The fruit brings a nice touch of color which makes it irresistible.
Preparation time: 10 minutes
Cooking time: 55 mins
Ingredients :
- 250 g flour
- 1.5 tsp baking powder
- 1/2 tsp l Salt
- 113 g softened butter
- 150 g sugar
- 2 eggs
- 60 g yogurt
- 2 tsp vanilla extract
- 120 ml milk
- 220 g raspberries
- 2 tbsp flour
Instructions :
- Preheat the oven to 180 C (350 F). Butter a mold (I use a bundt cake mold but a springform pan is possible).
- In a bowl, pour the flour, salt, and baking powder (which must not come into contact with the salt).
- Beat butter and sugar on medium speed until creamy.
- Stir in eggs (1 at a time) until incorporated.
- Add the yogurt and the vanilla extract.
- Pour, alternating between the dry ingredients and the milk, starting and ending with the dry ingredients.
- Pour the raspberries into a bowl, add the flour and stir well.
- Fold the raspberries into the dough (without the excess flour) using a spatula.
- Pour batter into pan and bake for 55 minutes for a bundt cake pan (35 minutes for a springform pan) or until the knife blade comes out dry.
- Let cool to room temperature before unmolding. Let cool completely before tasting.
awsome
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