Best 3 Raspberry Yogurt Breakfast Cake Recipes
Indulge in the delightful Raspberry Yogurt Breakfast Cake, a culinary symphony of flavors and textures that will tantalize your taste buds and kickstart your day on a positive note. This moist and tender cake is studded with fresh raspberries, offering a burst of tartness that complements the creamy, subtly tangy yogurt. With a delicate crumb and a hint of sweetness, this cake strikes the perfect balance between indulgence and healthfulness. Whether you're a seasoned baker or a novice in the kitchen, this recipe is designed for success, ensuring a delightful treat that will impress family and friends alike. Additionally, the article features a collection of equally enticing recipes, including a luscious Lemon Blueberry Cake and a decadent Chocolate Zucchini Cake, each offering a unique flavor profile and culinary experience.
**Recipes in the article:**
* Raspberry Yogurt Breakfast Cake: A moist and tender cake studded with fresh raspberries, complemented by creamy, tangy yogurt.
* Lemon Blueberry Cake: A delightful combination of bright lemon zest and juicy blueberries, baked into a fluffy and flavorful cake.
* Chocolate Zucchini Cake: A rich and decadent cake made with grated zucchini, which adds moisture and a subtle sweetness.
* Carrot Cake with Cream Cheese Frosting: A classic carrot cake recipe, featuring a moist and spiced cake topped with a creamy and tangy cream cheese frosting.
* Banana Bread with Chocolate Chips: A comforting and nostalgic banana bread, studded with chocolate chips for an extra layer of indulgence.
RASPBERRY YOGURT BREAKFAST CAKE
Provided by Dan Langan
Categories dessert
Time 2h30m
Yield One 8-inch round cake (about 8 servings)
Number Of Ingredients 20
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.
17 EASY YOGURT CAKES (MOIST U0026AMP; FLUFFY)
These recipes make moist and fluffy cakes that aren't overwhelmingly sweet. Want to satisfy your sweet tooth without over-indulging? This roundup is waving.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 17
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious recipe in 30 minutes or less!
Nutrition Facts :
FRESH RASPBERRY YOGURT BUNDT CAKE RECIPE
If you are looking for a delightful spring dessert, this fresh raspberry yogurt bundt cake recipe is just what you need! It has the wonderful tartness of the lemon and raspberry mixed with a creamy yogurt cake base.
Provided by Camille Beckstrand
Categories Dessert
Time 1h10m
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside.
- In a large bowl, mix together 2 1/4 cups flour, baking soda, salt and zest from lemon.
- In a separate bowl, cream together butter and sugar until light and fluffy. Mix in eggs and lemon juice. Add to flour mixture, then mix in yogurt.
- In a small bowl, toss fresh raspberries and flour together. Carefully fold them into the cake batter. Pour batter into the bundt pan and bake for 50-60 minutes (or until a toothpick stuck in the middle comes out clean - mine took about 55 minutes).
- Allow cake to cool in the pan for about 15 minutes and turn out onto a large plate (don't try to do it any earlier- it will fall apart! I wish I wasn't speaking from experience . . . ha ha!). Let cake cool completely, then drizzle with frosting.
Nutrition Facts : Calories 410 kcal, Carbohydrate 55 g, Protein 7 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 88 mg, Sodium 348 mg, Fiber 2 g, Sugar 32 g, ServingSize 1 serving
Tips for Making Raspberry Yogurt Breakfast Cake:
- Use fresh raspberries. Fresh raspberries will give your cake the best flavor and texture. If you can't find fresh raspberries, you can use frozen raspberries, but be sure to thaw them before using.
- Don't overmix the batter. Overmixing the batter will make your cake tough. Mix just until the ingredients are combined.
- Use a bundt pan. A bundt pan will give your cake a beautiful shape and help it to cook evenly.
- Bake the cake until a toothpick inserted into the center comes out clean. This will ensure that the cake is cooked through.
- Let the cake cool completely before glazing it. This will help the glaze to set properly.
Conclusion:
This Raspberry Yogurt Breakfast Cake is a delicious and easy-to-make breakfast treat. It's perfect for a special occasion or a simple weekend brunch. The cake is moist and flavorful, with a sweet and tangy glaze. The raspberries add a pop of color and flavor. This cake is sure to be a hit with everyone who tries it!
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