Raspberry-Yogurt Cake

• 3 cups unbleached all purpose flour, divided
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 tablespoons fresh orange juice
• 1 1/2 teaspoons almond extract, divided
• 1 teaspoon finely grated orange peel
• 3 large eggs, room temperature
• 1 cup plain low-fat yogurt
• 2 1/2 cups fresh raspberries (two 6-ounce containers)
• 1 cup powdered sugar
• 1 tablespoon (or more) water

1. Preheat oven to 350u0b0F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
2. Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
3. Add dry ingredients to batter and beat just until blended.
4. Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.
5. Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.
6. Invert cake onto plate and cool.
7. DO AHEAD:
8. Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.

flour, baking powder, salt, unsalted butter, sugar, orange juice, almond, eggs, yogurt, fresh raspberries, powdered sugar, water

Taken from www.epicurious.com/recipes/food/views/raspberry-yogurt-cake-242698 (may not work)