Bon Appetit Desserts: Raspberry-Yogurt Cake

This recipe came along in the cookbook at just the right time. I was able to get those late summer raspberries that are so good! There is nothing confusing about this cake, so no baking advice is needed. Mix it up, bake it, eat it!

I take that back... let the cake cool in the pan for more than 30 minutes! Perhaps, 40 minutes will do the trick. The top of my cake stuck to the pan and it made me morose.

Raspberry-Yogurt Cake
10 to 12 servings

3          cups unbleached all-purpose flour, divided
1-1/2    teaspoons baking powder
1/4       teaspoon salt
1          cup (2 sticks) unsalted butter, room temperature
1-3/4    cups sugar
2          Tablespoons  fresh orange juice
1-1/2    teaspoons almond extract, divided
1          teaspoon finely grated orange peel
3          large eggs, room temperature
1          cup plain low-fat yogurt
2-1/2    cups raspberries (two 6-ounce containers)
1          cup powdered sugar
1          Tablespoon (or more) water



Preheat oven to 350ºF. Butter 12- to 15-cup Bundt pan. Whisk 2/12 cups flour, baking powder, and salt in medium bowl.

Using electric mixer, beat butter and 1-3/4 cups sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Beat in eggs 1 at a time. Mix in yogurt.

Add dry ingredients to batter and beat until just blended.

Toss remaining 1/2  cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.

Bake cake until tester inserted near center comes out clean, about 1 hour and 10 minutes. Cool in pan on rack 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 remaining 1/2 teaspoon almond extract in medium bowl. Add more water by 1/ teaspoonfuls as needed  for thick glaze. Drizzle over cake. Let stand until glaze sets.