Raspberry-topped cake, adapted from peach almond cake

Yield: 8 Servings

Measure Ingredient
1½ cup Whole wheat flour; see note 1
¾ cup Granulated sugar
2 tablespoons Granulated sugar
1½ teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
2 larges Eggs
½ cup Plain lowfat yogurt; see note 2
¼ cup Butter; melted
½ teaspoon Vanilla extract
1 pack Raspberries; frozen

1. Preheat oven to 350F

2. Thaw frozen raspberries (sorry, I can't remember the net weight of the package, but the manufacturer was Green Giant, and they were sugar-free) 3. In mixing bowl, blend flour, ¾ cup sugar, baking powder, baking soda and salt.

4. In another bowl, beat eggs, yogurt, melted butter, and vanilla extract until smooth.

5. Stir into dry ingredients to make smooth, thick batter.

6. Combine thawed raspberries with 2 tablespoons granulated sugar.

7. Spoon batter into greased 9-inch springform pan or other round cake pan.

Spread raspberry mixture on top.

8. Bake in preheated 350F oven 45 to 50 minutes or until done.

NOTES : [This is an adaptation of a recipe for peach almond cake, changed so it could be served to a friend with allergies to tree nuts and fruits.

It tasted better than the peach almond version]. 1.The recipe listed all-purpose flour, but I used whole wheat flour. 2. The recipe calls for plain yogurt, but I always use Biobest 1% fat active-culture yogurt (made by Astro), so I have entered the ingredients in this manner to determine the nutritional content.

Recipe by: Johanna Burkhard, The Comfort Food Cookbook, Robert Rose Posted to EAT-LF Digest by "ellen@..." <ellen@...> on Apr 8, 1998

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