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Raspberry Yogurt Tea Cake

Holidaycooking's picture
Ingredients
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 1 Cup (16 tbs)
  Egg 1
  Vanilla 1 Teaspoon
  Sifted flour 2 Cup (32 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Raspberry yogurt 8 Ounce (1 cup, 1 carton)
Directions

Cream butter and sugar; add egg and vanilla.
Sift dry ingredients and add alternately with yogurt until just blended.
Spoon into greased 8-cup tube mold or 9" angel cake pan.
Bake 50 minutes at 350°.
Cool in pan on rack 10 minutes.
Loosen around edge and center with knife, turn out onto rack to cool completely.
Just before serving, sprinkle with powdered sugar.
For easier slicing, wrap and store overnight in refrigerator.
Cut into thin wedges to serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack, Fruit Dessert
Method: 
Baked
Dish: 
Cake
Interest: 
Everyday

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