Raspberry Yogurt Cake

For the raspberry yogurt cake, stir soft butter, sugar and the pulp of a vanilla pod vigorously for five minutes. Then add the eggs one by one – after adding each egg, beat the dough for at least two minutes.

Stir in the yogurt. Mix flour, pudding powder and 3 teaspoons of baking powder and quickly stir into the batter. Pour half of the batter into the prepared loaf pan.

Spread half of the raspberries on top. Pour the remaining batter on top and spread the remaining raspberries on top.

Heat the oven to 200° C and bake the raspberry yogurt cake on the lowest rack for about sixty min. After forty minutes, cover the pan with aluminum foil to prevent the cake from getting too dark.

After baking, let the raspberry yogurt cake stand in the pan for five to ten minutes, then remove it, turn it out onto a cooling rack and let it cool.

Preparation Tip:

Use a loaf pan about 30 cm long for the raspberry yogurt cake.

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