Raspberry Yogurt Cake

When a friend first brought this cake to Women's Group, and said it was a really moist raspberry yogurt cake, I was quietly skeptical. Years ago, I made blueberry yogurt muffins thinking it'd be a healthier alternative, and that yogurt would surely make it moist, it ended in disappointment.

This cake, however, is amazing. I promise you, this is one of the moistest, most delicious cakes I've ever had. And it has fruit in it. I'm not one to like fruit in my cake so that should be saying something. 

It's super simple to make. I love it so much I made it twice this past weekend.

And here's a fun piece of trivia: this recipe was found in a community cookbook from one of the state schools not too far from where we live. 

Raspberry Yogurt Cake (adapted from teaforsix)

Ingredients

1 cup vegetable oil

1 1/2 cups caster sugar

2 eggs

1 cup full fat Greek yogurt

2 cups self-raising flour

1 cup frozen raspberries

100g unsalted butter, softened

250g cream cheese, softened

1 cup caster sugar, sifted

Directions

1. Preheat oven to 170 degrees C. Grease and line a 23cm springform pan.

2. Whisk together vegetable oil and caster sugar. Add eggs one at a time and whisk. Mix in the yogurt.

3. Fold through the flour until just incorporated, don't over mix. Fold in the raspberries and pour batter into prepared pan.

4. Bake for 1 hour 10 minutes or until cooked through. Leave to cool in tin. 

5. For icing, cream the butter and cream cheese until smooth and pale. Mix in the sugar. Spread across top of cake once it has completely cooled.

Notes

The original icing recipe calls for 500g sifted icing sugar. The icing recipe can be halved, as this recipe makes a very generous amount.