Raspberry Donut Cake
I don’t think this cake needs much of an explanation for you to be more than a bit jazzed to make it. We all love a donut for breakfast, even if we don’t love the blood sugar crash that comes with the package. This cake is a bit sturdier, a bit more balanced (higher in protein, less sugar), and ages more gracefully than an actual donut but it gives the same vibes. Highly vanilla scented, little pockets of berry goodness, and perfect with a cold glass of milk. I like a little shower of powdered sugar to really complete the donut experience.
Ingredients:
2 cups flour
2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup butter, room temperature
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon vanilla
2 eggs
1/4 cup milk
1/4 cup yogurt
1/2 cup fresh or frozen raspberries
powdered sugar for topping
Directions:
Preheat the oven to 350 degrees F. Butter an 8x8 or 9 inch round pan. In a medium bowl, whisk the dry ingredients together. In a large bowl, cream the butter, sugars, and vanilla until smooth and creamy. Add the eggs one at a time and cream together with the butter-sugar mixture. Add the yogurt and milk and mix thoroughly. Add the dry ingredients a bit at a time and fold them together with the wet mixture. Fold in half the raspberries and pour into the pan. Smooth the top gently and sprinkle the remaining berries overtop. Bake for about 40 minutes until a toothpick inserted into the center comes out clean. Let it cool slightly before cutting into it! This cake is wonderful at room temperature for up to 3 days after baking.
