Raspberry Yogurt Bundt Cake

Chris and I both love raspberries and we both love cake so when I saw raspberries on sale yesterday I thought about a great raspberry yogurt cake that I had seen in Bon Appetit. I am not a baker, in fact this is the first non microwave cake I have ever baked and I think it turned out pretty darn good. It was easy (except for the fact we don't have an electric mixer and had to beat the sugar and butter by hand) and relatively quick.

The yogurt leaves the cake nice and moist and the almond extract gives the cake a nice yummy flavor without there actually being in the cake (Chris hates nuts in cake and bread so I try to keep that in mind and I usually remember). When I make it again I think I'm going to add more raspberries. The tartosity (I know it isn't a word yet but it will be. How do you think new words come into being? Somebody had to make it up) of the berries really contrasts well with the sweetness of the cake.

The only real problem I think I may have is why isn't the cake a uniform color? Is it supposed to be a uniform color? The outside is a nice golden brown but the inside is a pale gold? Is that how bundt cakes are supposed to be? Is there something I can do different to bake it more even?

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