Moist Vanilla Cake with Raspberry Glaze

I should describe this as a moist, dense cake with a fine crumb and caramelized top. But I'd much rather say, DANG, this cake is spongy and awesome, loaded with vanilla (both the extract and the bean) and shimmering with a sweet raspberry glaze! Which cake would YOU rather make?

Typically the word "dense" isn't ideal for describing cake. I guess I really mean "tight crumb", which makes this cake more reminiscent of a sponge cake without the hassle of making an actual sponge cake. A "true" sponge cake often involves separating eggs and working with the yolks and whites separately. First, you beat the yolks with sugar - over simmering water - until they're ribbony (and they need to be perfect). Then, you beat the whites until they form stiff peaks. Then you mix everything together before baking. It's an arduous task, but it works.

But so does this recipe, and I encourage you to compare the two - crumb to crumb. I bet you won't be able to tell the difference. Well, there's one main difference, you'll have lots of EXTRA time on your hands when you make my version.

I packed this cake with vanilla too, using both the extract and the actual vanilla bean. To get the seeds from a vanilla bean, split the bean in half lengthwise (using a small paring knife) and then use the back, non-sharp side of the knife to scrape the seeds from the bean. You should get about 1/8 teaspoon from one vanilla bean - a little more or less is fine.

Moist Vanilla Cake with Raspberry Glaze

For the cake: 
Cooking spray
2 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
2 cups granulated sugar
1/2 cup vegetable oil
3 large eggs
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise and seeds scraped out
1/2 cup plain Greek yogurt, regular or nonfat
1 1/4 cups milk, whole, 2%, 1% or nonfat
For the glaze: 
2 cups powdered sugar
2 tablespoons milk
2 tablespoons seedless raspberry preserves or jam

Preheat the oven to 350 degrees. Coat a 9x13-inch baking pan with cooking spray.
In a medium bowl, combine the flour, baking powder and salt. Mix to combine. Set aside.
In a large mixing bowl, combine the sugar and oil. Mix on medium speed until blended. Beat in the eggs, one at a time. Beat in the vanilla extract and vanilla bean seeds. Beat in the yogurt. Beat in half of the flour mixture. Gradually beat in the milk. Beat in remaining flour mixture.
Pour the batter into the prepared pan and bake for 30 to 35 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the cake completely before topping with the glaze.
To make the glaze, combine all the ingredients and whisk until smooth. Pour the glaze over the cooled cake before slicing and serving. Store leftover cake in an airtight container (at room temperature OR in the refrigerator).

Makes one 9x13-inch cake, about 24 servings