Yogurt Cake with Raspberries

1 hr 15 min
10 servings
$0.70/serving

Our yogurt filled version of pound cake, great for dunking into coffee or tea.

Ingredients

1 ¹⁄₂ cups flour

2 tsp baking powder

1 tspSea Salt (Grinder)

¹⁄₄ cup sugar

1 recipe preparedSummer Berry Sweet Dip

¹⁄₄ cup vegetable oil

2 large eggs

1 tsp vanilla extract

1 ¹⁄₂ cups frozen raspberries

Preparation

Preheat oven to 350° F (175 ° C).
Lightly oil a Rectangular Steamer. Dust with flour and tap out excess.
In a mixing bowl, combine first 4 ingredients.
In another bowl, whisk together sweet dip, oil, eggs, and vanilla extract. Fold into dry ingredients until just combined. Fold raspberries very gently into batter.
Scoop batter into steamer. Bake, uncovered, until top is golden brown and a toothpick inserted into the center comes out clean, 50–55 minutes. Let cake cool in steamer on a wire rack.

Nutritional Information

Per serving: Calories 170, Fat 7 g (Saturated 1 g, Trans 0 g), Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 22 g (Fibre 1 g, Sugars 7 g), Protein 4 g.

Shop This Recipe

Sea Salt (Grinder)

Summer Berry Sweet Dip Mix

Rectangular Steamer