2 c. sifted flour
1 tsp. baking soda
1/4 tsp. salt
1/2 c. butter
1 c. packed brown sugar
1 egg
1 tsp. vanilla
1 c. raspberry yogurt

Grease a 9-inch angel cake pan. Preheat oven to 350 degrees. Sift flour, soda, and salt; set aside. Cream butter with sugar until light and fluffy; beat in egg and vanilla. Stir in flour alternately with yogurt just until blended.

Bake 50-60 minutes; cool 10 minutes. Sprinkle with powdered sugar.