Raspberry Yogurt Cake

1 1/2 cups whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
3 large eggs, at room temperature
1/2 teaspoon kosher salt
1/2 cup turbinado sugar (natural cane sugar)
1/4 cup honey
1 teaspoon vanilla extract
1/2 cup greek yogurt
2 teaspoons grated orange zest
1/2 cup extra virgin olive oil, plus more for the pan
1 1/2 cups fresh raspberries

Preheat the oven to 350 degrees F. Grease a 9×5 loaf pan with olive oil. Set aside.

In a medium bowl, whisk together the flour, baking powder, and cinnamon. Set aside.

In a large bowl, add the eggs and salt. Using an electric hand mixer, beat the eggs for 1 to 2 minutes until light and frothy. Add the sugar, honey, and vanilla. Beat for 1 to 2 minutes on medium-low speed until blended together. Add the yogurt and orange zest. Beat until combined. Slowly add the flour mixture and beat until combined. Using a spatula, fold in the olive oil until combined. Gently fold in the raspberries.

Pour the batter into the prepared pan. Bake for 40 to 50 minutes until a tester inserted in the center comes out clean. Allow the cake to cool in the pan for 20 minutes. Remove the cake from the pan to cool completely if so desired. Store leftover cake in the fridge.

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