Best 5 Raspberry Yogurt Breakfast Cake Recipes
Indulge in the tantalizing flavors of raspberry and yogurt with our delectable raspberry yogurt breakfast cake recipe. This delightful treat combines the tanginess of yogurt with the vibrant sweetness of raspberries, creating a symphony of flavors in every bite. Perfect for a leisurely breakfast or brunch, this moist and tender cake is a surefire hit that will impress your family and friends. Whether you prefer a classic bundt cake or individual muffins, our step-by-step guide will walk you through the process, ensuring a perfect bake every time. So gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY YOGURT BREAKFAST CAKE
Provided by Dan Langan
Categories dessert
Time 2h30m
Yield One 8-inch round cake (about 8 servings)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with nonstick cooking spray.
- For the crumble: Combine the melted butter, granulated sugar, brown sugar, salt and cinnamon in a medium bowl and stir until smooth. Stir in the flour and rolled oats, working the mixture to a crumbly texture. Set aside.
- For the cake: Melt the butter and pour into a liquid measuring cup. Set aside.
- Put the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Whisk to combine, breaking up any lumps of sugar. Set aside.
- Add the vanilla, citrus zest, yogurt, egg and oil to the measuring cup of butter. Mix with a whisk or a fork to break up the egg.
- Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir with a rubber spatula until the flour is almost incorporated. Gently fold about half of the raspberries into the batter.
- Transfer the batter to the prepared springform pan and spread to smooth the top. Arrange the remaining berries on top of the batter and then sprinkle the crumble on top.
- Place the springform pan on a rimmed baking sheet to prevent overbrowning the bottom of the cake. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let cool completely on a wire rack before serving.
EASY STRAWBERRY YOGURT CAKE
Many strawberry yogurt cake recipes list a mix as the first ingredient, but I like making my cakes from scratch. My whole family loves this moist cake made with strawberry yogurt and fresh strawberries topped with just a dollop of whipped cream.
Provided by Nevine
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
- Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.
Nutrition Facts : Calories 295.6 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 8.7 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 1.3 g, Sodium 145.7 mg, Sugar 29 g
RASPBERRY YOGURT CAKE
Make and share this Raspberry Yogurt Cake recipe from Food.com.
Provided by CooksWithScissors
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350ËšF. Coat a 9-inch springform pan with cooking spray; set aside Thaw raspberries, if frozen, at room temperature for 15 minutes. Drain thawed berries.
- In a bowl combine 1 cup flour, 1/2 cup sugar, and baking powder. Add melted butter, 1 egg, and 1 tsp of vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
- In another bowl combine yogurt, the remaining 1/2 cup sugar, 1 egg, 2 tbs flour, lemon zest, and remaining 1 tsp vanilla. Stir until smooth; pour over berries.
- Bake in a 350ËšF oven about 35 minutes, or until center appears set when shaken gently. Cool in pan on wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill 2-24 hours before serving.
Nutrition Facts : Calories 171, Fat 4.8, SaturatedFat 2.7, Cholesterol 41.5, Sodium 90.9, Carbohydrate 28.5, Fiber 1, Sugar 18.7, Protein 3.5
RASPBERRY YOGURT CAKE
Was looking for low fat food one day, true! While flipping through magazines too, This one seemed just the one! Hope you make it and have fun!
Provided by mickeydownunder
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.
- Note: Make sure to leave extra so it will be easy to get out when fully baked.
- Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.
- In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.
- Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).
- Remove and turn onto wire rack.
- Whisk together softened cream cheese, sugar and lemon juice until smooth.
- Spread frosting/Icing on top and-- enjoy!
Nutrition Facts : Calories 217.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 73.3, Sodium 125, Carbohydrate 25.4, Fiber 0.4, Sugar 24.4, Protein 2.8
RASPBERRY-YOGURT CAKE
Provided by Anna Pump
Categories Cake Mixer Dessert Bake Yogurt Raspberry Orange Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
- Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
- Add dry ingredients to batter and beat just until blended.
- Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.
- Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.
- Invert cake onto plate and cool.
- DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
- Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.
Tips:
- Prep your Yogurt: To ensure a smooth batter, make sure your yogurt is at room temperature before you start. You can place it on the counter for about 30 minutes to bring it to room temperature quickly.
- Choose the Right Yogurt: For the best texture and flavor, use a thick and creamy yogurt like Greek yogurt or whole milk yogurt.
- Don't Overmix: Overmixing can result in a tough cake. Mix the batter only until the ingredients are well combined.
- Fresh or Frozen Raspberries: Use either fresh or frozen raspberries for this recipe. If using frozen raspberries, thaw them before adding them to the batter.
- Serve with Your Favorites: This versatile cake can be served with a variety of toppings, such as fresh berries, whipped cream, or a drizzle of honey.
Conclusion:
This Raspberry Yogurt Breakfast Cake is a delightful and nutritious way to start your day. Made with simple and wholesome ingredients, this cake is packed with the goodness of yogurt and raspberries. It's a perfect grab-and-go breakfast or snack. The yogurt provides a protein boost, while the raspberries add a burst of sweetness and antioxidants. With its moist and fluffy texture, this cake is sure to be a family favorite.
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