Raspberry Topped Cake

Name: Raspberry Topped Cake
Prep time: 75 min
Yield: 8.0
Ingredients: 1.5 cup Whole Wheat Flour; 0.75 cup Granulated Sugar; 2.0 tablespoon Granulated Sugar; 1.5 teaspoon Baking Powder; 0.5 teaspoon Baking Soda; 0.25 teaspoon Salt; 2.0 Large Eggs; 0.5 cup Plain Lowfat Yogurt; 0.25 cup Butter; 0.5 teaspoon Vanilla Extract; 1.0 package Raspberries Frozen; 1.0 Preheat Oven To F; 5.0 Stir Into Dry Ingredients To Make Smooth Thick Batter; 6.0 Combine Thawed Raspberries With Granulated Sugar

Raspberry Topped Cake is a home-style recipe made with Whole Wheat Flour, Granulated Sugar, Baking Powder, Baking Soda, Salt, and Large Eggs. Serves 8.

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🍽 Pour 8.0

Ingrédients

1.5 cup Whole Wheat Flour
0.75 cup Granulated Sugar
2.0 tbsp Granulated Sugar
1.5 tsp Baking Powder

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Méthode (aperçu)

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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 original recipe listed all-purpose flour, but I use whole wheat flour.

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