You can substitute the raspberries with practically any other berry -- use what you like best. I love fresh raspberries, but I'm not sure they're necessarily the best choice in this cake (though they're great!), mainly because the seeds are quite prominent, which may or may not bother you.
Scatter the fruit evenly, but don't worry about making it too perfect. The haphazard design they create in the cake is partly what makes it beautiful.
Make sure you use exactly the amount of yogurt specified -- more than that and the cake may not set properly.
Raspberry Yogurt Cake
- 2 eggs
- 1 cup of plain unsweetened yogurt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 or 2 tsp vanilla extract, to taste
- 300 grams of raspberries, frozen (no need to thaw them) or fresh
- Preheat the oven to 350°F (175°C).
- Combine the yogurt, eggs, sugar, vanilla and oil in a bowl.
- In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together.
- Pour half of the batter into a ten-inch cake pan (bottom lined with parchment paper, sides greased), then pour half of the raspberries on the surface. Cover the berries with the remaining batter, top with remaining half of the berries.
- Bake for 40 to 45 minutes, until the top is golden brown and a cake tester comes out clean.
- Let stand for 10 minutes, and transfer onto a rack to cool. Serve with vanilla ice cream or vanilla sauce. The cake is better the next day, so bake it in advance if you can.