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.
Place butter, and brown sugar in a mixing bowl and beat with an electric mixer until creamy. Add the egg and beat well.
In another bowl, sift together the baking soda, baking powder, salt, and flour.
Add dry ingredients to the butter/sugar mixture, alternating with the raspberry yogurt.
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.