Raspberry Cake

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3 users rated this recipe an average rating of 4.0
  • Makes: 12 servings
  • Prep: 25 mins
  • Bake: 35 mins 350°F
  • Chill: 2 hrs to 24 hrs
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Raspberry Cake
Ingredients
 
Nonstick cooking spray
1
cup fresh or frozen raspberries
1
cup sugar
1
teaspoon baking powder
1/4
1/2
cup refrigerated or frozen egg product, thawed, or 2 eggs
2
teaspoons vanilla
1
8 ounce container plain fat-free yogurt
2
tablespoons all-purpose flour
1 1/2
Directions
  1. Coat a 9-inch springform pan with cooking spray; set aside. Thaw frozen raspberries, if using, at room temperature for 15 minutes. Drain thawed berries.
  2. In a medium bowl combine the 1 cup flour, 1/2 cup of the sugar, and the baking powder. Add melted butter, 1/4 cup of the egg product, and 1 teaspoon of the vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
  3. In another medium bowl combine the yogurt, remaining 1/2 cup sugar, remaining 1/4 cup egg product, the 2 tablespoons flour, the lemon peel, and the remaining 1 teaspoon vanilla. Stir until smooth; pour over berries.
  4. Bake in a 350 degree F oven about 35 minutes or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill for 2 to 24 hours before serving. Makes 12 servings.
Nutrition Facts (Raspberry Cake)
    Per serving:
  • 158 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 11 mg chol.,
  • 83 mg sodium,
  • 27 g carb.,
  • 1 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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