Yogurt Cake with Raspberries

1 hr 15 min

10 servings

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 tsp Sea Salt
  • 1⁄4 cup sugar
  • 1 recipe prepared Summer Berry Sweet Dip
  • 2 tbsp Summer Berry Sweet Dip Mix
  • 1 cup 2% plain Greek yogurt
  • 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, 0 0 g), Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 22 g (Fiber 1 g, Sugars 7 g), Protein 4 g.