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raspberry yogurt coffee cake

myama avatar
Recipe by
Maureen Haddock
@myama
Saskatoon, SK

My sister-in-law gave me a new bundt pan and I wanted to try it. I have made this recipe many times starting in 1970. The pan made the cake look wonderful when simply sprinkled with icing sugar. I added a light lemon glaze and that was delicious. I had enough batter left over to make a muffin in a custard cup. The batter is very thick so you need to use the back of a spoon to even the cake out, before baking. If you use a larger bundt pan the cake will not be as high. It will look great though. The best part about this recipe is that the cake improves over time.

yield 8 to 10
prep time 15 Min
cook time 45 Min
method Bake

Ingredients For raspberry yogurt coffee cake

  • 1/2 c
    butter, softened
  • 1 c
    brown sugar, lightly packed
  • 1 lg
    egg
  • 1 tsp
    vanilla extract
  • 1 tsp
    baking soda
  • 1/2 tsp
    baking powder
  • 1/4 tsp
    salt
  • 2 c
    all-purpose flour
  • 1 c
    raspberry yogurt

How To Make raspberry yogurt coffee cake

  • 1
    Place butter, and brown sugar in a mixing bowl and beat with an electric mixer until creamy. Add the egg and beat well.
  • 2
    In another bowl, sift together the baking soda, baking powder, salt, and flour.
  • 3
    Add dry ingredients to the butter/sugar mixture, alternating with the raspberry yogurt.
  • 4
    Mix well. Spoon batter, evenly, into a well greased and floured 9 inch tube pan and bake at 350 degrees F for about 50 minutes. Cool, then sprinkle with icing sugar, drizzle with glaze, or top with fresh fruit.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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