So, guess who forgot about the time change this morning? THIS GIRL! Apparently I have been too preoccupied daydreaming about warm weather and spring. This obsession is manifesting itself in many strange ways this weekend. For example, yesterday I spent $4.99 on a container of raspberries because they were just too beautifully fluorescent red not to bring home.
During this same shopping trip I nearly plowed over other shoppers in the entrance of Trader Joe’s to get to the tulips. Tulips are my favorite. I love them. Especially purple tulips because you can’t be in a bad mood while looking at purple tulips; its physically impossible. Tulips are also the first indication that spring is, in fact, on its way!
This cake was inspired by those amazing raspberries. I have been mentally brainstorming my Easter menu as well; often I make coconut cupcakes (topped with jelly beans) or carrot cake for dessert, but this year I feel compelled to mix it up! This cake is extremely versatile; it would be just as lovely for brunch as it would be for dessert. Or a random Sunday, Tuesday, or Friday. The colors are bright and the flavor of this cake is addictive; I substituted half the all-purpose flour for white whole wheat flour so you can feel better about eating cake for breakfast, snack, and dessert. I also used 2% Greek yogurt instead of full fat and added a generous amount of raspberries.
Let’s briefly discuss bundt pans. Bundt pans and I have a love/hate relationship. I love bundt pans because they deliver beautiful bundt cakes. I hate bundt pans because on more than one occasion I have ended up in tears when I couldn’t get that darn cake out of the pan. Nothing is more frustrating than lovingly mixing a cake from scratch and then not be able to enjoy the fruits of your labor, grrr! So, my friends, invest in a good quality bundt pan to avoid the tears and frustration; this one is from Williams-Sonoma and was a Christmas gift from my sister. I love, love, love it!
- 1/2 c. canola oil
- 1 c. granulated sugar
- 2 large eggs
- 1 1/2 tsp. vanilla extract
- 1 c. 2% Greek yogurt
- Zest 1 lemon
- 1/4 c. lemon juice (approximate juice of 1 lemon)
- 1 c. all-purpose flour
- 1 c. white whole wheat flour
- 2 tsp baking powder
- 1/2 tsp. baking soda
- 1 generous c. fresh raspberries
- cooking spray
Preheat oven to 350 degrees F. No stand mixer or hand mixer required for this recipe; grab a good-ol’ whisk.
Whisk together canola oil, sugar, eggs, vanilla, and yogurt until very well blended. Next, add lemon zest and lemon juice and stir well to combine.
Add all-purpose flour, whole wheat flour, baking powder, and baking soda; gently fold dry ingredients into wet ingredients with a spatula. Mix until the dry ingredients are JUST absorbed into the wet ingredients to prevent over-mixing (we don’t want a tough cake).
Add raspberries and stir very gently trying not to crush the berries.
Spoon the batter into a bundt pan that has been sprayed with cooking spray and smooth the top into an even layer. Bake for 40-45 minutes or until a knife comes out clean.
Cool for a few minutes and then immediately turn out onto a large plate or cake stand.
Fill the cavity of the cake with fresh raspberries and share with someone you love (that part is not optional). Enjoy!