What a difference a week makes. I don’t know if it’s the change in the weather or what but I am feeling much more upbeat and optimistic. I should probably chalk my change in demeanor to a more fulfilling work project and my two nights of yoga class. I never thought I’d be in to yoga. Too much breathing, too many oms, etc. But there is something so heavenly about going to my hour yoga class after a long day of work. To sit, breathe, and stretch after spending 8 hours curled up in my cubicle is a relaxing and invigorating activity I plan on continuing. Plus, seeing my 66-year-old yoga teacher kick my ass with her muscles and bendability is a motivation enough.
Combine this new regime with the sudden change in weather, and you have got on happy camper here. Yesterday the temperatures reached 80 degrees. I could feel the sun on my skin, and with it the promise of summer and I couldn’t help but feel happy.
To celebrate this new lightness, I bring to you this simple yet cheerful Raspberry Yogurt Cake. I know it sounds boring and repetitive but I’ve been craving a moist, and bright cake for quite some time. Since I made this Fluted Polenta and Ricotta Cake, I’ve wanted to play around with using alternative dairy products besides milk and sour cream in my cakes. Greek yogurt and ricotta cheese produce a cake with a moist and light crumb and unforgettable flavor. But things such as raspberry chocolate chunk muffins and buttermilk biscuits got in the way. But all in due time, folks, all in due time.
This cake reminds me alot of the Orange Poppyseed Cake that is one of my favorites ever. Surprisingly tender, light, and sweet, it seduces everyone in its path. And the raspberries… Oh the raspberries. No other fruit looks so good in this cake. Maybe blueberries or blackberries, but even then, raspberries win over them. The purple and white batter looks like the epitome summer.
The original recipe called for plain lowfat yogurt, but plain doesn’t cut it for me. I honestly abhor plain yogurt: the texture and overall blahness makes it pretty undesirable. But mention greek yogurt, and I swear hearts will appear in my eyes. Kind of like in the cartoons when the coyote sees a sassy squirrel walk by. I am the coyote, Fage yogurt is my squirrel. I recommend using a yogurt that you like in this cake because the yogurt’s flavor will come through 100%. Meaning, if you use the boring, plain version, your cake might taste boring and plain. Consider yourself warned.
The recipe originally said the cake should be ready by 1 hour and 10 minutes. Well, mine took longer. Way longer. More like 1 hour and 45 minutes. That being said, my oven is a little tempermental so keep an eye on your cake once the one hour mark passes, just in case. Lastly, you could forget common sense and just toss the raspberries in the cake batter. OR. You could think ahead and realize that having big chunks of raspberries will make for messy slicing. You get what I’m saying? Chop, folks. Chop it up.
Having just laid out in thes un working on my glow (yes SPF 30 was used) I can say that winter is officially gone in California. It’s practically summer. And you know what that means! In about two weeks, I’ll be moaning and groaning, wishing for fall to come again. I seriously can’t win here.
Raspberry Yogurt Cake
Adapted from: Bon Appetit July 2008
Yield: Makes 10 to 12 servings
Prep Time: 15 minutes
Cooking Time: 1 hour and 30 minutes
Inactive Prep Time: 30 minutes
● 3 cups unbleached all purpose flour, divided
● 1 1/2 tsp. baking powder
● 1/4 tsp. salt
● 1 cup (2 sticks) unsalted butter, room temperature
● 1 3/4 cups sugar
● 2 tbsp. fresh orange juice
● 1 1/2 tsp. almond extract, divided
● 1 tsp. finely grated orange peel
● 3 large eggs, room temperature
● 1 cup plain low-fat yogurt, (I used 2% Fage Greek Yogurt)
● 2 1/2 cups fresh raspberries (two 6-ounce containers), chopped in to bite sized pieces
● 1 cup powdered sugar
● 1 tablespoon (or more) water
Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
Add dry ingredients to batter and beat just until blended.
Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.
Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.
Invert cake onto plate and cool completely.
Wrapped well in plastic wrap and stored at room temperature, the cake can be made one day ahead.
When you are ready to serve the cake, make the glaze: whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.