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
Continue After Advertisement
Ingredients
-
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
Directions
-
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!
See what other Food52ers are saying.