Also...apologies for the radio silence. I'm looking to get back to regular postings even though I have taken it upon myself to foster more kittens this Spring. My hands overfloweth with little balls of adorable fur.
In the meantime, make this cake. Please.
Raspberry Yogurt Cake
Adapted from a Martha Stewart recipe
Makes one 8-inch round cake
1 cup all-purpose flour
1/2 cup plus 3 tablespoons sugar
1/2 teaspoon baking powder
1/4 tsp baking soda
Pinch of salt
1/2 cup raspberry preserves or jam
1/2 cup plain yogurt (I used low-fat)
1/4 cup vegetable or canola oil
1/4 teaspoon vanilla extract
10x sugar for dusting
Butter and flour for greasing cake pan
Pre-heat the oven to 350 degrees. Grease and flour an 8-inch cake pan (I also like to line the bottom with a circle of parchment paper), and in a small bowl whisk together the flour, sugar, baking powder, baking soda, and salt. In a large bowl, mix the wet ingredients well with a whisk. Gradually add the flour mixture until combined, but don't over-mix. Electric/stand mixer not necessary, a wooden spoon will work just fine.
Pour the batter into the cake pan and bake until a toothpick or cake tester inserted into center comes out clean, about 35-40 minutes. Let cool for a few minutes in the cake pan before turning out onto a cooling rack. Dust with confectioner's sugar before serving.