EASY RASPBERRY YOGURT CAKE

EASY RASPBERRY YOGURT CAKE:

Makes one 9x5 loaf

3/4 cup Butter (Softened)
1 & 1/4 cups sugar (brown or white)
3 Eggs
1 tsp Almond Extract
1/2 cup Raspberry Yogurt
1/2 cup milk
1 cup fresh or frozen raspberries
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (optional - if salted butter omit extra salt)

Top with vanilla ice-cream and additional raspberries

1. Heat Oven to 350 Degrees
2. Place Butter and Sugar in a large bowl and use an electric mixer to cream until light & fluffy, 1 to 2 minutes. (I also do this by hand if the butter is extremely soft - lots of arm muscle power)
3. Add Eggs, Yogurt, Milk, Almond Extract and beat 1 minute
4. Add Flour, Baking Powder, Baking Soda, and Salt and mix well
5. Pour batter into a greased 9" x 5" loaf pan and place on a cookie sheet in case over spill.
6. Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
7. Let cool on a wire rack for 10 to 15 minutes and then carefully remove cake from pan
8. Serve warm and top with Vanilla Ice-cream and additional Raspberries.
9. ENJOY!
10. IF you have any left - Cake will keep at room temperature for 3 days or can be Frozen.
    

Thank you for stopping in and Enjoy!

Raspberry Cream Muffins

Raspberry Cream Muffins

These versatile muffins make for great breakfast fare, but also work for luncheons,
snacks and afternoon teas. Keep plenty on hand for all your holiday visitors. One of The Guest House's Favorite All around Muffin. We make them all year round and use both Fresh or Frozen Fruit (mixed or just 1 variety - Your choice)

All-purpose flour 2 cups 500 mL
Baking powder 1 tsp. 5 mL
Baking soda 1/2 tsp. 2 mL
Salt 1/2 tsp. 2 mL
Ground cinnamon 1/4 tsp. 1 mL

Butter (or hard margarine), softened 1/2 cup 125 mL
Granulated sugar 2/3 cup 150 mL
Large eggs 2 2
Sour cream 1/2 cup 125 mL
Vanilla extract 1 tsp. 5 mL
Coarsely chopped frozen whole raspberries 1 cup 250 mL

Measure first 5 ingredients into large bowl. Stir.
Make a well in centre.
Cream butter and sugar in medium bowl. Add eggs, 1 at a time, beating
well after each addition.
Add sour cream and vanilla. Beat until smooth.
Add to well in flour mixture.
Add raspberries. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.
Bake in 350°F (175°C) oven for 30 to 35 minutes until wooden pick inserted
in centre of muffin comes out clean. Let stand in pan for 5 minutes. Remove
muffins from pan and place on wire rack to cool. Makes 12 muffins.

Thank you for stopping in.
Enjoy!