Yogurt Cake With Raspberry Swirl And Glaze

Looking for a cake that’s both incredibly moist and bursting with fresh flavor? This Yogurt Cake with Raspberry Swirl and Glaze is the answer! The combination of tangy yogurt, sweet raspberries, and a delicate glaze creates a dessert that’s perfect for afternoon tea, a special occasion, or simply a delightful treat. This recipe is surprisingly easy to make and delivers a stunning result that will impress your friends and family. We’ll guide you through creating a tender crumb, a beautiful raspberry swirl, and a luscious glaze that takes this cake to the next level. Get ready to bake a cake that’s as beautiful as it is delicious!

Ingredients

• 200g (1 ½ cup) All-Purpose Flour: The foundation of our cake, all-purpose flour provides the necessary structure. Be sure to measure accurately – spoon the flour into your measuring cup and level it off, rather than scooping directly from the bag, to avoid adding too much.
• 150g (¾ cup) Granulated Sugar: Granulated sugar sweetens the cake and contributes to its tender texture. Using a fine granulated sugar ensures it dissolves easily into the batter.
• 2 tsp (8g) Baking Powder: Our leavening agent! Baking powder creates air bubbles in the batter, resulting in a light and fluffy cake. Ensure your baking powder is fresh for optimal rise.
• ¼ tsp (1g) Salt: A pinch of salt is crucial for balancing the sweetness and enhancing the other flavors in the cake. Don’t skip it!
• 200g (¾ cup) Plain Full-Fat Yogurt: The star ingredient! Full-fat yogurt adds incredible moisture, a subtle tang, and a wonderfully tender crumb to the cake. Using plain yogurt ensures the raspberry flavor shines through. Greek yogurt can be used, but may result in a slightly denser cake.
• 2 Large Eggs: Eggs bind the ingredients together and contribute to the cake’s structure and richness. Use large eggs at room temperature for best results.
• 100ml (⅓ cup) Vegetable Oil (e.g., Sunflower): Oil keeps the cake incredibly moist. Sunflower oil is a neutral-flavored option, but other vegetable oils like canola or grapeseed oil will also work well.
• 1 tsp (5ml) Alcohol-Free Vanilla Extract: Vanilla extract enhances the overall flavor profile of the cake, adding warmth and depth. Be sure to use alcohol-free vanilla extract if you prefer.
• 120g (½ cup) Raspberry Puree (Fresh or Frozen, Blended): The source of our beautiful swirl and glaze! You can use fresh raspberries or frozen raspberries – just be sure to blend them until smooth and strain out the seeds for a smoother texture.
• For Glaze: 100g (¾ cup) Powdered Sugar: Also known as confectioners’ sugar, powdered sugar creates a smooth and glossy glaze.
• For Glaze: 30ml (2 Tbsp) Raspberry Puree: Adds raspberry flavor and a beautiful pink hue to the glaze.
• For Glaze: 1 tsp (5ml) Lemon Juice: A touch of lemon juice brightens the glaze and balances the sweetness.
• Garnish: A Handful Fresh Raspberries: For a beautiful presentation and a burst of fresh raspberry flavor.
• Garnish: A Few Fresh Mint Leaves: Adds a pop of color and a refreshing aroma.

Substitutions

Flour: While all-purpose flour is recommended, you can experiment with cake flour for an even more tender crumb. Yogurt: If you don’t have full-fat yogurt, you can use 2% or non-fat, but the cake may be slightly less moist. Raspberries: Feel free to substitute other berries like strawberries or blueberries for the raspberry swirl and glaze, adjusting the amount of sugar as needed. Vegetable Oil: Melted unsalted butter can be used in place of vegetable oil for a richer flavor, but it may slightly alter the texture.

Detailed Baking Instructions for a Perfect Yogurt Cake

1. Preheat and Prepare the Pan: Begin by preheating your oven to 180°C (350°F). This ensures even baking. Thoroughly grease a 23cm (9-inch) round cake pan. Don’t skip this step! Greasing prevents the cake from sticking. Then, line the bottom of the pan with a circle of parchment paper. This makes removing the cake a breeze.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Whisking is crucial here – it aerates the dry ingredients and ensures the baking powder is evenly distributed, leading to a lighter, fluffier cake.
3. Mix Wet Ingredients: In a separate bowl, combine the plain full-fat yogurt, eggs, vegetable oil, and vanilla extract. Whisk these ingredients together until they are completely smooth and well combined. The yogurt provides essential moisture and a subtle tang that complements the raspberries beautifully.
4. Combine Wet and Dry: Gently pour the wet ingredients into the bowl containing the dry ingredients. Using a spatula or wooden spoon, stir just until the ingredients are incorporated. *Do not overmix!* Overmixing develops the gluten in the flour, resulting in a tough cake. A few streaks of flour are okay.
5. Layer the Batter: Spoon half of the batter into the prepared cake pan, spreading it evenly across the bottom. This creates a base for the raspberry swirl.
6. Create the Raspberry Swirl: Drop spoonfuls of the raspberry puree over the batter in the pan. Don’t be too precise – random dollops work best! Then, using a skewer or the tip of a knife, gently swirl the raspberry puree into the batter. The goal is to create a marbled effect, not to fully incorporate the puree.
7. Top with Remaining Batter: Carefully spoon the remaining batter over the raspberry-swirled layer, spreading it lightly to cover the entire surface. This ensures even baking and a beautiful presentation.
8. Bake to Golden Perfection: Bake in the preheated oven for 30-35 minutes. To check for doneness, insert a toothpick into the center of the cake. If it comes out clean, the cake is ready! If not, bake for a few more minutes and check again.
9. Cooling Process: Once baked, let the cake cool in the pan for 10 minutes. This allows it to set slightly before transferring. Then, carefully invert the cake onto a wire rack to cool completely. Cooling completely is essential before glazing.
10. Prepare the Raspberry Glaze: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, raspberry puree, and lemon juice until smooth and glossy. The lemon juice adds a brightness that balances the sweetness.
11. Glaze and Garnish: Once the cake is at room temperature, drizzle the raspberry glaze over the top, allowing it to pool slightly at the edges for a beautiful, glossy finish. Finish by arranging a few fresh raspberries and a sprig of fresh mint on the side of the plate. Dust lightly with any remaining glaze for extra shine.

Choosing the Right Yogurt for the Best Texture

The type of yogurt you use significantly impacts the final texture of your cake. Full-fat yogurt is highly recommended. It provides the necessary moisture and richness for a tender crumb. While you can use lower-fat yogurts, the cake may be slightly drier. Greek yogurt can also be used, but it’s thicker, so you might need to add a tablespoon or two of milk to the wet ingredients to achieve the right consistency. Avoid flavored yogurts, as they will alter the flavor profile of the cake.

Raspberry Puree: Fresh vs. Frozen

Both fresh and frozen raspberries can be used to make the puree for this cake. If using fresh raspberries, simply blend them in a food processor or blender until smooth. If using frozen raspberries, thaw them slightly before blending. Frozen raspberries often have a more intense flavor, which can be a plus. Strain the puree through a fine-mesh sieve to remove the seeds for a smoother swirl and glaze. This step is optional, but it improves the texture.

The Science Behind the Swirl: Why It Works

The raspberry swirl isn’t just for aesthetics; it also contributes to the cake’s flavor and moisture. The density difference between the cake batter and the raspberry puree is what creates the beautiful marbled effect. The puree doesn’t fully incorporate because it’s slightly denser. Gentle swirling is key – overmixing will blend the colors together, losing the distinct swirl. The acidity in the raspberries also reacts with the baking powder, contributing to a lighter, more tender cake.

Storing Your Yogurt Cake

This Yogurt Cake with Raspberry Swirl and Glaze is best enjoyed within 2-3 days. Store it in an airtight container at room temperature. If you live in a humid climate, you may want to store it in the refrigerator to prevent the glaze from becoming sticky. To reheat, you can briefly microwave a slice (5-10 seconds) or enjoy it at room temperature.

Frequently Asked Questions

Can I use a different fruit puree?

Yes! Strawberry, blueberry, or even peach puree would work beautifully in this recipe. Adjust the lemon juice in the glaze accordingly to complement the fruit’s flavor.

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Be sure to choose a blend that contains xanthan gum for best results.

How can I prevent the cake from sticking to the pan?

Thoroughly greasing the pan and lining the bottom with parchment paper are the best ways to prevent sticking. You can also dust the greased pan with a little flour before adding the batter.

Enjoy this delightful Yogurt Cake with Raspberry Swirl and Glaze! It’s the perfect treat for any occasion. Don’t forget to save this recipe to Pinterest for later inspiration!

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