Recipe - Raspberry-Topped Cake Adapted From Peach Almond Cake

1 One half cup Whole wheat flour; see note
1
Three fourths cup Granulated sugar
2 tablespoon Granulated sugar
1 One half teaspoon Baking powder
One half teaspoon Baking soda
One fourth teaspoon Salt
2 lg Eggs
One half cup Plain lowfat yogurt; see
note 2
One fourth cup Butter; melted
One half 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 sugarfree)

3. In mixing bowl, blend flour, Three fourths 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 9inch 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
allpurpose flour, but I used whole wheat flour. 2. The recipe calls for
plain yogurt, but I always use Biobest 1% fat activeculture 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 EATLF Digest by "ellen@qnetix.ca" ellen@qnetix.ca on Apr 8,
1998