The yogurt helps make this moist cake especially tender. Great for brunch or tea.
Recipe information
Yield
Makes 10 to 12 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
Add dry ingredients to batter and beat just until blended.
Step 4
Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.
Step 5
Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.
Step 6
Invert cake onto plate and cool.
Step 7
DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
Step 8
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.
