Late summer tastes: raspberry-yogurt cake

We have a rather dense snarl of raspberry bushes in the back yard, and they actually become a bit of a burden this time of year (I know, boo hoo!).  Once we have spent the hour it takes to pick them all, we need to use them up quickly before the next round comes ripe (usually in two days).  This cake developed out of the need to use raspberries and has turned out to be a simple, quick treat for unexpected guests. It's actually adapted from a recipe by Annie's Eats that a friend pinned on Pinterest.  It's also great for breakfast with a little more yogurt on the side...

before...

Raspberry-Yogurt Cake

Serves 6-8

1 cup all-purpose flour

¾ cup whole wheat flour

1 cup sugar

1/2 teaspoon ground cardamom

2 tsp. baking powder

¼ tsp. baking soda

¼ tsp. salt

3 eggs

1 cup plain yogurt

1 tsp. vanilla extract

2 cups fresh raspberries (or blackberries, if you prefer)

Preheat the oven to 350˚ F. Lightly grease and flour and 10-inch springform pan.

Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the eggs, yogurt and vanilla until well blended. Make a well in the center of the flour mixture and add the liquid ingredients. Fold together gently until evenly mixed and no streaks remain, being careful not to over mix. Spread the batter into the prepared pan in an even layer. Dot the top of the batter with the raspberries.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40-45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve warm or at room temperature, cut into wedges.  

...and after!