Fresh Raspberry Greek Yogurt Kuchen
Yield: Makes one cake
Fresh Raspberry Kuchen
Prep time: 25 MinCook time: 50 HourInactive time: 15 MinTotal time: 50 H & 40 M
“Kuchen” is the German word for cake, and my favorite kuchen recipe is this simple version made with fresh summer raspberries and nonfat Greek yogurt. It’s quick to put together, which is good...because you may have to make another!
Ingredients
Crust
- 1 cup all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ¼ cup melted butter, slightly cooled
- 2 large egg whites
- 1 teaspoon vanilla extract
Filling
- 2 cups fresh raspberries
- 1½ cups plain nonfat Greek yogurt
- 2 tablespoons all-purpose flour
- ½ cup sugar
- 2 large egg yolks, slightly beaten
- 1 large egg, slightly beaten
- 1½ teaspoon lemon zest
- ⅛ teaspoon nutmeg
- ½ teaspoon almond extract
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Spray the bottom and side of a 9-inch springform pan with nonstick food spray. In a medium mixing bowl, combine the flour, ½ cup sugar and the baking powder. Add the melted butter, 2 egg whites, and 1 teaspoon vanilla. Stir until the mixture comes together. Transfer to the prepared pan. Using your fingers, press the flour mixture to completely cover the bottom of the pan. Evenly place the raspberries on top of the crust mixture.
- Place the yogurt in a sieve and place over a bowl. Drain for 10 minutes to remove any excess liquid. Place the drained yogurt in a mixing bowl. Sprinkle remaining 2 tablespoons of flour on top of the yogurt. Add the remaining ½ cup sugar, the egg yolks, whole egg, zest, nutmeg, and extracts. Mix until smooth. Pour the mixture over the fresh raspberries. Bake on the center rack of the preheated oven for 50 to 55 minutes. Place cake, in a pan, on a cooling rack for 15 minutes. Using a paring knife, carefully go around the edge of the cake to loosen. Remove from the pan. Chill until ready to serve.