Summer is just around the corner. Here in South Texas it gets blistering hot!!! The last thing I want to eat is a heavy cake with sticky sweet buttercream frosting. It makes me so thirsty and feeling unsatisfied.
Also, here in South Texas in the summer it is so hot that your buttercream frosting will run off your cake in between the time you get it in your hot car to the time you get to that social event. No good!
This Raspberries and Cream cake is light, refreshing, tangy, and sweet.
It's very easy to make. If you have greek yogurt that is about to expire, this is a great way to use it! I used plain Kirkland Greek yogurt. You could use raspberry greek yogurt, it just may make your batter a bit on the pink side.
My recipe uses frozen raspberries that I strained while making the batter. You can use fresh, too.
Baking tools needed
8" or 10" spring form pan ( I used a 10" pan)
parchment paper to line the bottom of the pan
mixer, bowl, rubber spatula, measuring cups, and spoons
Raspberries & Yogurt Summer Cake
Ingredients
1/2 cup or 113 grams of room temperature butter
1 cup or 201 grams of granulated sugar
2 tbsp of granulated sugar
3 large eggs
1 1/2 cups or 16 oz of plain greek yogurt (I do not use fat free)
1 tsp almond extract
2 cups or 256 grams of all-purpose flour
1 tsp salt
1 1/2 tsp baking powder
1 tsp baking soda
2 cups frozen raspberries (or 2 1/2 cups fresh raspberries)
shortening
Baking Times
For aluminum pans, set oven to 350 degrees. Bake 40 to 50 minutes.
For dark or glass pans set oven at 325 degrees. Bake 30 to 40 minutes.
Putting it All Together
1. Strain your frozen raspberries. Put in a sieve and place over a bowl. Set aside. (see photo below)
2. Grease the bottom and sides of your spring form pan with a light layer of shortening.
3. Line the bottom of your pan with parchment paper. Trace around the pan and cut out your paper. (see photo above)
4. Into a large glass, plastic, or metal mixing bowl combine butter, 1 cup of granulated sugar, eggs, greek yogurt, and alomond extract. Mix well until smooth. Scrape side of bowl with a rubber spatula to get everything mixed well.
5. Add flour, salt, baking powder, and baking soda to the yogurt mix. Gently mix on a low speed, or by hand with a mixing spoon. Scrape sides with a rubber spatula to get all mixed well. Mix until combined. Let batter rest 5 minutes.
6. Get your raspberries and add 2 tablespoons of granulated sugar. Mix. Set aside.
7. After batter has rested for 5 minutes, spoon it into the pan. It should be thick and full of air bubbles. Gently even out the batter.
8. By spoonfuls, put the sugared raspberries onto the top of the batter.
9. Put into the center of your preheated oven, carefully. Bake the alloted amount of time.
10. bake until toothpick comes out clean.
11. Take cake out of oven and cool on a baking rack for 15 minutes. Undo hinge on side of pan to open up ring. Remove cake and place on a cake stand.
10. bake until toothpick comes out clean.
11. Take cake out of oven and cool on a baking rack for 15 minutes. Undo hinge on side of pan to open up ring. Remove cake and place on a cake stand.
12. Serve with vanilla ice cream. You can also sprinkle some powdered sugar on each piece of cake as you serve it.
Make it today!!! FABULOUS!!
Comments