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1 1/2 c Whole wheat flour; see note
-1
3/4 c Granulated sugar
2 tb Granulated sugar
1 1/2 ts Baking powder
1/2 ts Baking soda
1/4 ts Salt
2 lg Eggs
1/2 c Plain lowfat yogurt; see
-note 2
1/4 c Butter; melted
1/2 ts Vanilla extract
1 pk 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, 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 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.
Yields
8 Servings
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