Fresh berry delight (Print Version)
# Ingredients:
→ Cake Mixture
01 -
1¼ cups white sugar
02 -
2 teaspoons of baking powder
03 -
2 eggs
04 -
1 teaspoon of real vanilla extract
05 -
½ cup (4 oz) salted butter, melted down
06 -
1 cup plain low-fat Greek yogurt
07 -
2 cups of baking or all-purpose flour that's sifted or fluffed
→ Berries and Extras
08 -
2 tablespoons of lemon zest; split in half
09 -
1 tablespoon of flour (to dust berries)
10 -
16 oz raspberries (use fresh or frozen), split into 3 portions
→ Optional Garnishes
11 -
Optional: Vanilla ice cream
12 -
Powdered sugar for sprinkling on top
13 -
Extra fresh berries to decorate
# Instructions:
01 -
Heat the oven to 350°F. If you can, pick the convection bake setting. Line the base of a 9x3-inch springform pan with parchment, and spread butter or spray the pan’s sides and bottom.
02 -
Grab a medium bowl and give the sifted flour and baking powder a good whisk until blended.
03 -
In a large bowl, stir together melted butter, sugar, and eggs. Beat the mixture with a whisk for about 1-2 minutes until it's smooth, fluffy, and pale.
04 -
Pour in the Greek yogurt along with the vanilla extract. Stir lightly until combined.
05 -
Add the flour blend into the wet mixture bit by bit, about a cup at a time. Mix gently without overworking the batter.
06 -
Using the bowl where you whisked the dry ingredients, toss a third of the raspberries with 1 tbsp of flour to make sure they're evenly coated.
07 -
Carefully mix in the floured raspberries along with 1 tablespoon of lemon zest. Don’t stress if a few raspberries smoosh a little.
08 -
Pour your batter into the springform pan. Scatter another tablespoon of lemon zest over it, then arrange a third of the raspberries on top in a circle.
09 -
Pop the pan on the oven’s middle rack. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. If you’re using a standard oven (not convection), you might need close to an hour.
10 -
Once baked, let the cake cool for 30 minutes on a wire rack while still in the pan. After that, release the sides of the pan, and if you’d like, carefully peel off the parchment from the bottom.
11 -
When you’re ready to dive in, dust the top with powdered sugar and pile on the remaining third of raspberries. Add a scoop of ice cream for extra indulgence!
# Notes:
01 -
Fresh raspberries might crush when mixed. To avoid this, use frozen ones or chill fresh berries in the freezer first.
02 -
For proper flour measurement, sift or fluff it first. Scoop the aerated flour into a measuring cup, then level off the top with a knife. This prevents adding too much, which would dry out your cake.
03 -
This batter works well in a 9x13 pan (bake ~40 mins), 12-cup muffin tin (20-30 mins), or cast-iron skillet for crispier edges.
04 -
For gluten-free baking, sub regular flour with Bob’s Red Mill or King Arthur gluten-free flour blends. You might need an extra ¼ cup of yogurt if the batter feels too thick.