RASPBERRY-YOGURT CAKE

Raspberry-Yogurt Cake image

Provided by Anna Pump

Yield Makes 10 to 12 servings

Number Of Ingredients 13

3 cups unbleached all purpose flour, divided
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
2 tablespoons fresh orange juice
1 1/2 teaspoons almond extract, divided
1 teaspoon finely grated orange peel
3 large eggs, room temperature
1 cup plain low-fat yogurt
2 1/2 cups fresh raspberries (two 6-ounce containers)
1 cup powdered sugar
1 tablespoon (or more) water

Steps:

Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
Add dry ingredients to batter and beat just until blended.
Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.
Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.
Invert cake onto plate and cool.
DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.