Serves a Crowd

Raspberry Cardamom Yogurt Cake

July  5, 2011
0 Ratings
  • Serves 8
Author Notes

Simple and yummy cake to enjoy any time of the day! Raspberries have been on sale lately so I found myself with more containers than I knew what to do with in the fridge. I whipped this up as a simple weeknight cake. I love the blend of cardamom, raspberries and a touch of almond flavoring. —There'sAlwaysPie

What You'll Need
  • 1 cup All-purpose Flour
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Ground cardamom
  • 1/4 teaspoon Salt
  • 1/4 cup Butter - 1/2 stick
  • 2/3 cup Sugar
  • 1/2 teaspoon Vanilla
  • 1/4 teaspoon Almond flavoring
  • 1 Egg
  • 1/2 cup Plain low-fat yogurt
  • 1 cup Raspberries - fresh or defrosted - lightly chopped
  • 2 tablespoons Brown sugar
  1. Heat oven to 400 degrees and butter and flour a 9" cake pan.
  2. Combine flour, baking powder, baking soda, cardamom and salt in a bowl
  3. In a seperate bowl beat together butter and sugar until light and fluffy. Mix in egg, vanilla and almond flavoring.
  4. Gradually add 1/3 of the dry mixture into the wet and mix. Then add in 1/2 of the yogurt and mix, followed by 1/3 of the dry and then the other half of the yogurt. Finally add in the last of the dry ingredients and mix until just combined.
  5. Spread batter into cake pan and then sprinkle raspberries over the top and lightly press into the batter. Sprinkle brown sugar across the top.
  6. Bake until golden and tester comes out clean - about 25 - 30 minutes. Let cool at least 10 minutes before serving.
  7. Slice and garnish with a little bit of fresh whip cream!
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  • Lu
  • There'sAlwaysPie
  • Midge
  • TheWimpyVegetarian
  • lapadia

9 Reviews

Absolutely wonderful!
Absolutely wonderful!
Lu July 11, 2011
Hi, I just made this cake tonight with some raspberries I picked last week. It's cooling now and smells great. Just wanted to let you know I think 400 F is too high of an oven temp and you might want to revise/advise. My cake cooked in a 9-inch square pan in 18 minutes. 12 of those at 400 and then I turned the oven down to 375 F when I rotated my cake because the edges were crisping and the center still liquid. A 350 to 375 baking temp. would be gentler and probably better for the cake. Looking forward to eating it in a few :)
There'sAlwaysPie July 14, 2011
Thanks for the comments! My oven tends to cook a little on the low side - so I'd understand why it might be too high. I should have made a note of that in the recipe.
There'sAlwaysPie July 7, 2011
Thanks everyone! I've recently discovered yogurt cakes - they are simple and you can play with a lot of different flavors.
Midge July 5, 2011
This looks fabulous!
lapadia July 5, 2011
YUM! and LOVE your photo, too!
nogaga July 5, 2011
This sounds like a simple, delicious, and simply delicious cake. Thanks for a great recipe!