Raspberry Yogurt Coffee Cake

Maureen Haddock

By
@myama

My sister-in-law gave me a new bundt pan and I wanted to try it. I have made this recipe many times starting in 1970. The pan made the cake look wonderful when simply sprinkled with icing sugar. I added a light lemon glaze and that was delicious. I had enough batter left over to make a muffin in a custard cup. The batter is very thick so you need to use the back of a spoon to even the cake out, before baking. If you use a larger bundt pan the cake will not be as high. It will look great though. The best part about this recipe is that the cake improves over time.


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Rating:

Comments:

Serves:

8 to 10

Prep:

15 Min

Cook:

45 Min

Method:

Bake

Ingredients

1/2 c
butter, softened
1 c
brown sugar, lightly packed
1 large
egg
1 tsp
vanilla extract
1 tsp
baking soda
1/2 tsp
baking powder
1/4 tsp
salt
2 c
all-purpose flour
1 c
raspberry yogurt

Directions Step-By-Step

1
Place butter, and brown sugar in a mixing bowl and beat with an electric mixer until creamy. Add the egg and beat well.
2
In another bowl, sift together the baking soda, baking powder, salt, and flour.
3
Add dry ingredients to the butter/sugar mixture, alternating with the raspberry yogurt.
4
Mix well. Spoon batter, evenly, into a well greased and floured 9 inch tube pan and bake at 350 degrees F for about 50 minutes. Cool, then sprinkle with icing sugar, drizzle with glaze, or top with fresh fruit.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Canadian
Dietary Needs: Soy Free
Other Tag: Quick & Easy