Raspberry Yogurt Cake Recipe

Ingredients

Servings: 8

1 cup all-purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup granulated sugar

3/4 cup plain fat-free yogurt

2 tbsp canola oil

1 large egg

2 tsp vanilla extract

1 cup fresh raspberries

Cooking Methods

1. Preheat oven to 350 degrees. Coat an 8-inch round cake pan with cooking spray.
2. Combine the flour, baking powder, baking soda and salt in a medium bowl and whisk to mix well.
3. Combine the sugar, yogurt, oil, egg and vanilla in a medium bowl and whisk until smooth. Add the sugar mixture to the flour mixture, stirring just until a moist batter forms.
4. Spoon the batter into the prepared pan and sprinkle the top evenly with raspberries. Bake for 30-35 minutes or until the cake is lightly browned and the top springs back when lightly touched in the center.
5. Cool the cake in the pan on a wire rack for 10 minutes before slicing. Serve warm. The cake is best on the day it is made.

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