When it comes to delicious, seasonal desserts, few can match the charm of a Yogurt Cake with Raspberry Swirl. This delightful dessert combines the richness of Greek yogurt with the natural sweetness of fresh raspberries, creating a moist, flavorful cake perfect for any occasion. The swirl of tangy raspberry puree not only adds a beautiful pop of color but also infuses every bite with a burst of fruity goodness. Whether you’re baking for a special event or simply craving something sweet, this yogurt cake is sure to impress.
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Why You’ll Love This Yogurt Cake with Raspberry Swirl
This yogurt cake with raspberry swirl is more than just a treat—it’s a celebration of fresh, seasonal ingredients. Using creamy Greek yogurt instead of sour cream or buttermilk, this cake is moist and tender, yet slightly dense, making it a perfect dessert for both casual and festive occasions. The raspberry swirl adds a tangy contrast to the rich yogurt base, making each slice an exciting burst of flavor. Plus, topped with a smooth yogurt glaze, this cake offers the perfect balance of sweetness and tartness. Whether you’re new to baking or an experienced chef, this recipe is easy to follow and sure to become a favorite in your repertoire.
Ingredients for Yogurt Cake with Raspberry Swirl
To make this delectable yogurt cake, you’ll need the following ingredients:
• Fresh Raspberries: These are essential for creating the vibrant, sweet-tart raspberry puree that swirls through the cake.
• Lemon Juice: A small amount enhances the raspberry’s flavor and brightens the overall taste of the cake.
• All-Purpose Flour: Provides the structure for the cake, ensuring a fluffy, yet dense texture.
• Baking Powder: This helps the cake rise to perfection, giving it the ideal density.
• Salt: Balances the sweetness and enhances the other flavors in the cake.
• Unsalted Butter: Creates a rich base and contributes to the cake’s tender crumb.
• Granulated Sugar: Adds sweetness and helps the cake develop a beautiful golden-brown color.
• Eggs: Give the cake structure and moisture, making it light yet dense.
• Vanilla Extract: Adds a warm, aromatic flavor that pairs perfectly with the tangy yogurt and fruity raspberries.
• Plain Greek Yogurt: The star of this recipe, Greek yogurt replaces sour cream or buttermilk, contributing a rich, creamy texture and slight tang.
Alternative Ingredient Suggestions
If you’re looking to make substitutions based on dietary preferences or ingredient availability, here are some options:
• Gluten-Free Flour: You can swap regular flour for a gluten-free blend to make this yogurt cake suitable for gluten-sensitive individuals.
• Non-Dairy Yogurt: For a dairy-free option, use coconut yogurt or almond milk-based yogurt in place of Greek yogurt.
• Frozen Raspberries: If fresh raspberries are unavailable, frozen raspberries can be used. Just ensure they are thawed and drained before making the puree.
Step-by-Step Instructions for Yogurt Cake with Raspberry Swirl
- Prepare the Raspberry Puree: Start by placing the raspberries and lemon juice into a food processor. Blend until smooth, then strain the mixture to remove seeds, leaving only the bright, tangy puree.
- Preheat the Oven: Set your oven to 350°F (175°C) and line a loaf pan with parchment paper. Lightly grease the pan for easy removal of the cake.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
- Cream the Butter and Sugar: Using a stand mixer, beat the softened butter and sugar together on medium-high speed until fluffy, about 2-3 minutes.
- Add the Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Incorporate the Dry Ingredients and Yogurt: Lower the mixer speed to low. Gradually add 1/3 of the dry ingredients, followed by half of the Greek yogurt. Continue alternating until all ingredients are combined, taking care not to overmix.
- Add the Raspberry Swirl: Spoon 1/3 of the batter into the prepared pan, smoothing it slightly. Drizzle 1/3 of the raspberry puree over the batter and swirl it in gently with a skewer or small spatula. Repeat this layering process until all batter and puree are used.
- Bake the Cake: Place the pan in the oven and bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted into the center comes out clean. If necessary, cover the cake loosely with foil during the last 30 minutes to prevent excessive browning.
- Cool and Glaze: Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack. Once fully cooled, prepare the yogurt glaze by whisking together Greek yogurt and powdered sugar. Drizzle the glaze over the cooled cake and let it set for 20-30 minutes before slicing.
Tips & Tricks for the Perfect Yogurt Cake with Raspberry Swirl
• Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.
• Use Room Temperature Ingredients: Ensure that your butter, eggs, and yogurt are at room temperature before starting. This helps the ingredients combine more easily and results in a smoother batter.
• Adjust Baking Time for Your Oven: Since oven temperatures vary, keep an eye on the cake during the last 10 minutes of baking. If it starts to brown too quickly, cover it with foil to prevent burning.
• Make-Ahead Option: You can prepare the yogurt cake ahead of time. After baking and cooling, wrap the cake tightly in plastic wrap and store it at room temperature for up to two days, or refrigerate it for longer freshness.
Pairing Ideas and Variations for Yogurt Cake with Raspberry Swirl
This yogurt cake with raspberry swirl pairs wonderfully with a variety of accompaniments. Try serving it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For a slightly different twist, top the cake with fresh seasonal berries or a drizzle of fruit syrup.
For variations, consider adding lemon zest or a sprinkle of cinnamon to the batter for a unique flavor twist. You can also experiment with different fruit purees, such as blueberry or strawberry, for a colorful, seasonal cake.
Seasonal Delight: Why You Should Bake Yogurt Cake with Raspberry Swirl
The vibrant, juicy raspberries in this cake are a highlight of summer, making this recipe the perfect seasonal dessert. The yogurt adds a lightness to the cake while providing a creamy texture that enhances the natural flavors of the fruit. Whether you’re hosting a summer picnic, celebrating a special occasion, or simply enjoying the fresh produce of the season, this yogurt cake with raspberry swirl is a must-try recipe.
Conclusion
The Yogurt Cake with Raspberry Swirl is an absolute crowd-pleaser, perfect for celebrating the vibrant flavors of fresh raspberries and the creamy richness of Greek yogurt. Whether you’re looking for a light yet indulgent dessert for a special occasion or just a cozy treat for your afternoon coffee, this recipe delivers on every front. The combination of the soft, dense cake and the sweet-tart raspberry swirl makes each bite a delightful experience. Topped with a smooth yogurt glaze, this cake is not only delicious but also visually stunning. Make it once, and you’ll be sure to return to this simple yet flavorful recipe again and again.
Frequently Asked Questions (FAQ)
1. Can I use frozen raspberries instead of fresh ones?
Yes, you can absolutely use frozen raspberries if fresh ones aren’t available. Just make sure to thaw them completely and drain any excess moisture before making the raspberry puree. While fresh raspberries give a slightly brighter flavor, frozen raspberries still work wonderfully in this recipe.
2. How long can I store the yogurt cake with raspberry swirl?
This cake can be stored at room temperature for up to two days, wrapped tightly in plastic wrap or in an airtight container. For longer storage, keep it in the refrigerator for up to 4-5 days. The yogurt glaze may slightly harden in the fridge, so you can allow the cake to come to room temperature before serving for the best texture.
3. Can I make this yogurt cake gluten-free?
Yes, you can make this yogurt cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just make sure to use a blend that’s designed to mimic the texture of regular flour, and your cake should come out perfectly!
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Yogurt Cake with Raspberry Swirl: A Delightful Seasonal Treat
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This yogurt cake with raspberry swirl is a delicious and moist dessert that combines the creamy richness of Greek yogurt with the sweet-tart flavor of fresh raspberries. It’s topped with a smooth yogurt glaze that adds the perfect finishing touch, making it ideal for berry season or any time you want a sweet treat.
Ingredients
- ¾ cup fresh raspberries
- 1 tablespoon fresh lemon juice
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened at room temp
- 1 ¼ cup granulated sugar
- 3 large eggs, room temp
- 1 tablespoon pure vanilla extract
- 1 cup plain Greek yogurt (full fat)
- ¼ cup Greek Yogurt (full fat) for glaze
- 1 ¾ cups powdered sugar for glaze
Instructions
- Prepare the raspberry puree by adding raspberries and lemon juice to a food processor. Blend until smooth, then strain to remove seeds.
- Preheat your oven to 350°F (175°C) and line a loaf pan with parchment paper, greasing it lightly.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Using a stand mixer, beat the butter and sugar together until light and fluffy, about 2-3 minutes. Add eggs one at a time, fully incorporating each one before adding the next. Stir in vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the yogurt, mixing only until incorporated.
- Spoon ⅓ of the batter into the prepared pan and smooth it. Drizzle ⅓ of the raspberry puree over the batter and swirl gently using a skewer. Repeat the process with the remaining batter and raspberry puree.
- Bake the cake for 1 hour to 1 hour 15 minutes or until a toothpick inserted into the center comes out clean. If needed, loosely cover with foil during the last 30 minutes of baking to prevent browning.
- Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack. Once cool, prepare the glaze by whisking together the yogurt and powdered sugar.
- Drizzle the yogurt glaze over the cooled cake and let it set for 20-30 minutes before serving.
Notes
- Use full-fat plain Greek yogurt for a rich flavor and creamy texture.
- Fresh raspberries are best for this recipe, but frozen can be used if necessary. Just make sure they are thawed and drained.
- For a gluten-free version, use a gluten-free flour blend.
- If you prefer a lighter glaze, you can reduce the amount of powdered sugar in the yogurt glaze.
Nutrition
- Serving Size: 1 slice
- Calories: 455
- Sugar: 43g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
