Recipe courtesy of Dan Langan
Recipe courtesy of Dan Langan
Watch how to make this recipe.
Raspberry Yogurt Breakfast Cake
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- Level: Easy
- Total: 2 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: One 8-inch round cake (about 8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 314
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 40 mg
- Sodium
- 136 mg
- Level: Easy
- Total: 2 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: One 8-inch round cake (about 8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 314
- Total Fat
- 13 g
- Saturated Fat
- 7 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 2 g
- Sugar
- 17 g
- Protein
- 5 g
- Cholesterol
- 40 mg
- Sodium
- 136 mg
Ingredients
Crumble:
Cake:
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Directions
- 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.
