This cake is a staple at my house. I have made it often and in several different pans. It is delicious at a brunch buffet, served with coffee for a quiet breakfast, or dressed up for a special occasion. Several years ago, I gave my mother-in-law a take-home Raspberry Bundt Cake and a new coffee pot on her birthday. She was hosting her bridge club the next day, and I knew she would enjoy serving the cake and pouring coffee from her shiny new pot.
This cake stays fresh for a few days on the counter, and the remaining cake can be frozen. Decorate it to suit any season.
Preheat the oven to 350°F
Ingredients for Raspberry Bundt Cake:
To make this cake, you will need a full cup of raspberry yogurt. The rest of the ingredients are pantry basics and include butter, brown sugar, vanilla, egg, flour, soda, baking powder, and salt. Have fun choosing your Bundt pan.
Cream the following ingredients in a large mixing bowl:
½ cup softened butter
1 cup brown sugar, lightly packed
1 teaspoon vanilla
Place butter and sugar in a bowl and beat with an electric mixer. Add egg and beat well. Add vanilla and mix.
Sift dry ingredients together in a separate bowl:
1 teaspoon soda
½ teaspoon baking powder
¼ teaspoon salt
2 cups all-purpose flour
Add dry ingredients to butter/sugar mixture alternating with
1 cup raspberry yogurt
Once this thick batter is well mixed, spoon it evenly into a well-greased and floured 9-inch tube pan (8-9 cup) or Bundt pan, and bake at 350°F for 50 minutes. Cool and sprinkle with icing sugar or drizzle with glaze. This cake can successfully be made a day ahead of serving. Enjoy!
NOTE: My mother-in-law was 89 in the introductory photo. She lived past her 98th birthday.
My Favourite Vanilla Glaze
Melt ¼ cup of butter. Blend in 2 cups of sifted icing sugar. Add 1 teaspoon of vanilla. Gradually add 2 to 4 tablespoons of hot water, one spoonful at a time, whisking until the glaze is the desired consistency.
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