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Vanilla yogurt batter surrounds whole raspberries in this simple loaf cake. A gentle final fold keeps the fruit in distinct pockets instead of turning the whole crumb pink.
Ingredients
- 230 g plain flour
- 150 g caster sugar
- 2 tsp baking powder
- ¼ tsp salt
- 2 large eggs
- 180 g plain yogurt
- 90 ml vegetable oil
- 2 tsp vanilla extract
- 180 g fresh raspberries
Method
- Heat oven to 175°C / 350°F. Line a 23 × 13 cm loaf tin with baking paper. Pat raspberries gently dry without crushing them.
- Combine flour, sugar, baking powder and salt in a large bowl.
- Whisk eggs, yogurt, oil and vanilla in another bowl until smooth. Pour into the dry ingredients and fold until only a few flour streaks remain.
- Fold raspberries through gently with two or three turns. Spoon into the tin and level without pressing hard on the berries.
- Bake for 50–60 minutes until the loaf is golden and a skewer inserted into crumb rather than a berry comes out without wet batter. Cover loosely with foil if the top darkens before the center is baked.
- Cool in the tin for 15 minutes, then lift onto a rack and leave at least 30 minutes before slicing. Serve plain so the berry pockets remain the focus.
- Refrigerate the cooled loaf, well wrapped, for up to four days. Bring slices to room temperature before serving, or freeze individual slices for longer storage.
Dry the berries gently
Water clinging to the fruit makes the batter wetter. Blot carefully so the raspberries stay intact.
Check the crumb
A skewer through a berry stays moist. Test in two places near the middle to check the surrounding cake.
Wait before slicing
The warm loaf is delicate. Cooling helps the crumb hold together around the juicy fruit.
FAQs
- How many servings does this make?
Makes 10 servings using the pan or equipment listed.
- What should I check before serving?
Cool in the tin for 15 minutes, then lift onto a rack and leave at least 30 minutes before slicing. Serve plain so the berry pockets remain the focus.
- How should I store leftovers?
Refrigerate the cooled loaf, well wrapped, for up to four days. Bring slices to room temperature before serving, or freeze individual slices for longer storage.
