You can never have too many raspberries, or raspberry recipes!
Provided by Renee Pottle
Categories Breakfast
Time 1h
Yield 16 slices
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease and flour a 10-cup tube pan. Gently layer raspberries evenly in the pan. Sprinkle with slivered almonds.
- Cream butter, sugar, and eggs until light and fluffy. Beat in almond extract and yogurt.
- In another bowl, combine flour, baking powder, baking soda and salt. Add to creamed mixture, beating until just combined.
- Fold in remaining raspberries (1 cup).
- Spread batter over the raspberry-almond combination in the tube pan.
- Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean.
- Remove from oven. Let cool in pan for 10 minutes.
- Remove cake from pan. Sprinkle with powdered sugar before serving if desired.
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