Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

Here's a sweet cake idea you can make any day of the year! Since you can use either fresh or frozen fruit in this homemade Raspberry Cake recipe, there's no wrong time to indulge.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
bake:
35 mins
chill:
2 hrs
total:
3 hrs
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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

158 calories; fat 4g; cholesterol 11mg; saturated fat 2g; carbohydrates 27g; insoluble fiber 1g; protein 3g; vitamin a 243IU; vitamin c 2.4mg; sodium 83mg; calcium 50.5mg; iron 0.7mg.
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