Simple Raspberry Yogurt Cake

It’s September, and pumpkin spice flavored everything is slowly creepin’ up on me. I have nothing against pumpkin spice but over the years it has gotten way out of hand. It’s a reminder that summer is over, and fall is upon us. The sun is setting earlier, there’s a Halloween candy aisle and then before you know it we’ll start seeing Christmas decorations!Denial is a pretty strong emotion and this is why I baked a rather summery dessert. But it’s OK because this cake is delicious. Plus, I’m just not ready for fall!

This Simple Raspberry Yogurt Cake is ridiculously easy to make and the generous one cup of yogurt lends for a super moist cake. It’s a one bowl kind of cake batter and who doesn’t appreciate that? This cake is highly customizable, you can even use your favorite flavored Greek yogurt  and whatever fruit you like. You can probably even omit the fruit and add some pumpkin spice and get into the fall spirit!As for me, I am hanging on to the last good bits of summer fruit therefore I made this pretty little dessert. There is not much to this cake. The title say’s it all. This Simple Raspberry Yogurt Cake will not disappoint!

Things you should know:

1. I used an 8-inch pan as the original recipe called for and it took about 55-60 minutes to bake and the sides did overflow just a tiny bit. I’d suggest using a 9-inch round pan to avoid spillage and allows for less baking time.
2. I used full fat plain Greek yogurt. You can use reduced fat plain or flavored. Just don’t use non-fat yogurt.

Recipe Easy Yogurt Cake.

Raspberry Yogurt Cake

Print Recipe

Servings	Prep Time
8	10 mins

Cook Time

45-50 min

Servings Prep Time 8 10 mins

Cook Time 45-50 min

Raspberry Yogurt Cake Print Recipe Servings Prep Time 8 10 mins Cook Time 45-50 min Servings Prep Time 8 10 mins Cook Time 45-50 min

Ingredients

• 1 cup Greek yogurt
• 3 large eggs
• 1 cup canola oil
• 1 cup granulated sugar
• 1 1/2 cups all-purpose flour
• 1 TB baking powder
• 6 oz fresh raspberries use half for cake and half for garnish *optional

Servings:

Instructions

1. Heat oven to 350 degrees F. Grease 9-inch round pan with butter. In a small bowl, combine flour and baking powder and set aside.
2. In a medium bowl, lightly beat eggs. Then add yogurt, oil and sugar and mix until smooth- about 1 minute. Add flour and baking powder and beat until just incorporated.
3. Pour batter into prepared pan, add raspberries. Bake for about 45-50 minutes. Check at 40 minutes to be safe because oven temperatures vary. Cake is done when toothpick inserted comes out mostly clean, a couple of crumbs clinging to the toothpick is OK because this cake is so moist.

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