Raspberry Yogurt Cake

By ezunich

Ingredients

• 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 tbs 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
• 2 1/2 cups fresh raspberries
• 2 cups powdered sugar tablespoon
• 1 tbs (or more) water

Preparation

Step 1

Preheat oven to 350°. Butter 12-cup Bundt pan. Whisk 2 1/2, cups flour, baking powder, and 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.