Raspberry Yogurt Cake

"The yogurt helps make this moist cake especially tender. Great for brunch or tea. Bon Appetit, July 2008."
 
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Ready In:
1hr 35mins
Ingredients:
12
Yields:
1 cake
Serves:
10-12
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ingredients

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directions

  • 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.

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