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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
- 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
- Heat oven to 400 degrees and butter and flour a 9" cake pan.
- Combine flour, baking powder, baking soda, cardamom and salt in a bowl
- In a seperate bowl beat together butter and sugar until light and fluffy. Mix in egg, vanilla and almond flavoring.
- 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.
- Spread batter into cake pan and then sprinkle raspberries over the top and lightly press into the batter. Sprinkle brown sugar across the top.
- Bake until golden and tester comes out clean - about 25 - 30 minutes. Let cool at least 10 minutes before serving.
- Slice and garnish with a little bit of fresh whip cream!
- This recipe was entered in the contest for Your Best Raspberries