“The present time has one advantage over every other – it is our own.” – Charles Caleb Colton
As I looked outside our window one morning this week what struck me was the way the morning sun showcased the delicate change of seasons this year… more subtle with softer colors, but lovely. This was our time as some of our marriage care group got together for brunch. It was the first time all of us were together at the same time since Covid. It felt good.
RECIPE OF THE WEEK
Inspired by raspberries on sale and plain Greek yogurt in the fridge that needed to be used up, I decided it was time for a raspberry yogurt cake. Yum, thanks to reluctantentertainer.com!
RASPBERRY YOGURT CAKE
- 1/2 cup butter, softened, plus more for the pan
- 1 cup sugar, plus 2 tablespoons for the berries
- 3 eggs
- 1 1/2 cup plain Greek yogurt
- 1 teaspoon almond extract
- Â 2 cups flour
- 1 teaspoon salt
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 2 cups fresh raspberries
Preheat oven to 350 degrees. Butter a 10-inch springform pan, and line it with buttered parchment paper.
In a large mixing bowl, combine butter, sugar, eggs, yogurt, and almond extract. Mix well. Add flour, salt, baking powder, and baking soda, and mix gently by hand. Do not over-mix.
Put the batter into the springform pan.
Toss the berries with the 2 tablespoons sugar, and sprinkle over the cake.
Bake for 50 minutes, or until toothpick inserted in the center comes out clean. Let cool for 10 minutes and transfer to a cake plate. Dust with powdered sugar and serve!