Raspberry & Apple Yoghurt Cake

Source: Coles Magazine
Serves: 8

Ingredients

125 g Butter, softened

1 cup Caster Sugar

1 tsp Vanilla Essence

3 large Eggs

1½ cups Self-raising Flour, sifted

1/2 cup Thick Plain Yoghurt

1 Red Apple, cored and thinly sliced

2/3 cup Frozen Raspberries

2 tsp White Sugar

1. Preheat oven to 180°C.
2. Lightly grease a 22cm-deep round cake pan and line its base with baking paper.
3. Beat butter, sugar and vanilla in a bowl with an electric mixer until creamy. Add eggs, one at a time, and beat until combined. Fold in the sifted flour and the yoghurt. Pour mixture into prepared pan, then top with sliced apple and raspberries. Sprinkle with white sugar.
4. Bake in oven for 60-65 minutes or until cooked in the centre. Remove cake from oven, stand in pan for 15 minutes and then turn onto a wire rack to cool.