Raspberry Yogurt Cake

By vealam

Ingredients

• 1/2 cup butter, softened, plus more for the pan
• 1 cup sugar, plus 2 Tbsp. for the berries
• 3 eggs
• 1 1/2 cup plain yogurt
• 1 tsp. almond extract
• 2 cups all-purpose flour
• 1 tsp. salt
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 2 cups fresh raspberries

Preparation

Step 1

Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper.
In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well. Add flour, salt, baking powder, and baking soda, and mix gently by hand. Do not over-mix.
Put the batter into the springform pan.
Toss the berries with the 2 Tbsp. sugar, and sprinkle over the cake.
Bake for 50 minutes, or until toothpick inserted in the center comes out clean. Let cool for 10 minutes and transfer to a cake plate. Dust with powdered sugar and serve!