| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | One 8-inch round cake (about 8 servings) |
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 30 min |
| Yield: | One 8-inch round cake (about 8 servings) |
Ingredients
- Nonstick cooking spray
- 6 tablespoons unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup lightly packed (55 grams) light brown sugar
- 1/4 teaspoon fine salt
- 1/4 teaspoon ground cinnamon
- 1 cup (125 grams) all-purpose flour
- 1/4 cup (25 grams) rolled oats
- 6 tablespoons unsalted butter
- 1 1/3 cups plus 2 tablespoons (170 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 2 tablespoons (30 grams) light brown sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 2 teaspoons pure vanilla extract
- 1 lemon or orange, zested
- 1/3 cup low-fat or nonfat plain yogurt, at room temperature
- 1 large egg, at room temperature
- 1 tablespoon vegetable oil
- 6 ounces raspberries, fresh or frozen
Instructions
- Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with nonstick cooking spray.
- For the crumble: Combine the melted butter, granulated sugar, brown sugar, salt and cinnamon in a medium bowl and stir until smooth. Stir in the flour and rolled oats, working the mixture to a crumbly texture. Set aside.
- For the cake: Melt the butter and pour into a liquid measuring cup. Set aside.
- Put the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Whisk to combine, breaking up any lumps of sugar. Set aside.
- Add the vanilla, citrus zest, yogurt, egg and oil to the measuring cup of butter. Mix with a whisk or a fork to break up the egg.
- Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir with a rubber spatula until the flour is almost incorporated. Gently fold about half of the raspberries into the batter.
- Transfer the batter to the prepared springform pan and spread to smooth the top. Arrange the remaining berries on top of the batter and then sprinkle the crumble on top.
- Place the springform pan on a rimmed baking sheet to prevent overbrowning the bottom of the cake. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let cool completely on a wire rack before serving.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 314 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 5 g |
| Cholesterol | 40 mg |
| Sodium | 136 mg |
| Serving Size | 1 of 14 servings |
| Calories | 314 |
| Total Fat | 13 g |
| Saturated Fat | 7 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 17 g |
| Protein | 5 g |
| Cholesterol | 40 mg |
| Sodium | 136 mg |
Reviews
Good directions and fantastic results. Fresh raspberries and that toppings make it luscious. Making again for sure.
The cake is delicious and moist though I reduced the sugar amount. The oats and raspberries are the highlight of this cake. I also like the fact that the recipe calls for yogurt and does not require a mixer.
This is a absolutely scrumptious cake. I have made it with various frozen fruits as well( peach, blueberries as well as raspberries) and it is delicious every tine. Surprisingly moist. Overall a great recipe that you shouldn’t overlook!