Raspberry Yogurt Breakfast Cake Recipes

RASPBERRY YOGURT BREAKFAST CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with nonstick cooking spray.
• For the crumble: Combine the melted butter, granulated sugar, brown sugar, salt and cinnamon in a medium bowl and stir until smooth. Stir in the flour and rolled oats, working the mixture to a crumbly texture. Set aside.
• For the cake: Melt the butter and pour into a liquid measuring cup. Set aside.
• Put the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Whisk to combine, breaking up any lumps of sugar. Set aside.
• Add the vanilla, citrus zest, yogurt, egg and oil to the measuring cup of butter. Mix with a whisk or a fork to break up the egg.
• Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir with a rubber spatula until the flour is almost incorporated. Gently fold about half of the raspberries into the batter.
• Transfer the batter to the prepared springform pan and spread to smooth the top. Arrange the remaining berries on top of the batter and then sprinkle the crumble on top.
• Place the springform pan on a rimmed baking sheet to prevent overbrowning the bottom of the cake. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let cool completely on a wire rack before serving.

RASPBERRY YOGURT CAKE

Steps:

• Preheat over to 350.
• Butter 12 cup Bundt pan.
• Whisk 2 1/2 cups flour, baking powder and 1/4 tsp 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, one 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.

RASPBERRY YOGURT CAKE

Steps:

• Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.
• Note: Make sure to leave extra so it will be easy to get out when fully baked.
• Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.
• In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.
• Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).
• Remove and turn onto wire rack.
• Whisk together softened cream cheese, sugar and lemon juice until smooth.
• Spread frosting/Icing on top and-- enjoy!