Raspberry-Topped Cake, Adapted From Peach Almond Cake

Course : Cakes
Serves: 8
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1 1/2 cups whole wheat flour -- see note 1
3/4 cup granulated sugar
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup plain low-fat yogurt -- see note 2
1/4 cup butter -- melted
1/2 teaspoon vanilla extract
1 package raspberries -- frozen

Preparation / Directions:

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, 3/4 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 don


Nutritional Information:

239 Calories (kcal); 8g Total Fat; (27% calories from fat); 5g Protein; 40g Carbohydrate; 63mg Cholesterol; 321mg Sodium

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