Blackberry Topped Cake

Directions

1. 1. Preheat oven to 350F
2. 2. Thaw frzn Blackberries (sorry, I cannot remember the net weight of the package, but the manufacturer was Green Giant, and they were sugar-free).
3. The last few times I used fresh Blackberries and just used sufficient to cover the top of the cake - about 1 c. (1/2 pint).
4. 3. In mixing bowl, blend flour, 3/4 c. sugar, baking pwdr, baking soda and salt.
5. 4. In another bowl, beat Large eggs, yogurt, melted butter, and vanilla extract till smooth.
6. 5. Stir into dry ingredients to make smooth, thick batter.
7. 6. Combine thawed Blackberries with 2 Tbsp. granulated sugar.
8. 7. Spoon batter into greased 9-inch springform pan or possibly other round cake pan. Spread Blackberry mix on top.
9. 8. Bake in preheated 350F oven 45 to 50 min or possibly till done.
10. 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].
11. .The original recipe listed all-purpose flour, but I use whole wheat flour.
12. 2. The recipe calls for plain yogurt. I always use Biobest 1% fat active-culture yogurt (made by Astro), so I have entered the ingredient as plain lowfat yogurt to determine the nutritional content.
13. may have posted this recipe to elf some time ago, but I'm not sure, so I'm posting it for the theme week. It's my adaptation of suppose which I am the recipe creator now. I started with a recipe for peach-almond cake by Johanna Burkhard, from The Comfort Food newspaper a few years ago. The changes were necessary, since one of the guests was allergic to peaches and tree nuts (as opposed to peanuts).