I think you all know that raspberries are my favorite berry so over the holidays, I can't forget to have something with them in it. But I wasn't sure about the yogurt at first, I'm not a big fan of it, I prefer frozen yogurt. But when I found this recipe and thought I'd try it. Just about anything with raspberries in it taste good!!!!
Since the yogurt gets mixed in with the dry ingredients, I think that helped me not be nervous about the taste. I don't know why I don't like yogurt much, I guess it's because I'm a picky eater. But, it comes out light and flaky and very good. Isn't it nice to try something and it works out the first time?
Isn't it delicious looking?
Ingredients:
2 eggs
1 c. of plain unsweetened yogurt
1 c. sugar
1/2 cup vegetable oil
2 c. all-purpose flour
1 tbsp. baking powder
1 or 2 tsp. vanilla extract, to taste
1-1/2 - 2 c. raspberries
Preparation:
Preheat the oven to 350 degrees F. Combine the yogurt, eggs, sugar, vanilla and oil. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together.
Pour half of the batter into a greased ten-inch cake pan (for 9 inch pan - add 10-15 minutes to baking time) then pour half of the raspberries on the surface. Cover the berries with the remaining batter, top with remaining half of the berries.
Bake for 40 to 45 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.
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Kim McDougal,
Owner of ORMG