Blackberry Topped Cake, Adapted From Peach Almond Cake
- 1 1/2 c. whole wheat flour see note 1
- 3/4 c. granulated sugar
- 2 Tbsp. granulated sugar
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 lrg Large eggs
- 1/2 c. plain lowfat yogurt see note 2
- 1/4 c. butter melted
- 1/2 tsp vanilla extract
- 1 pkt Blackberries, frzn
- 1. Preheat oven to 350F
- 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. In mixing bowl, blend flour, 3/4 c. sugar, baking pwdr, baking soda and salt.
- 4. In another bowl, beat Large eggs, yogurt, melted butter, and vanilla extract till smooth.
- 5. Stir into dry ingredients to make smooth, thick batter.
- 6. Combine thawed Blackberries with 2 Tbsp. granulated sugar.
- 7. Spoon batter into greased 9-inch springform pan or possibly other round cake pan. Spread Blackberry mix on top.
- 8. Bake in preheated 350F oven 45 to 50 min or possibly till 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].
- .The recipe listed all-purpose flour, but I used whole wheat flour.
- 2. The recipe calls for plain yogurt, but I always use Biobest 1% fat active-culture yogurt (made by Astro), so I have entered the ingredients in this manner to determine the nutritional content.
- Hi everybody. Jane is the only one of you to have actually tasted these cakes, and she has survived the experience. The original recipe ran in the Toronto Star last summer (I think), and I have made it several times. On the weekend, I adapted it so which writing about) could eat some too in spite of his allergies to things which grow on trees. In my opinion, the Blackberry version is actually better, but Doug says I should not throw out the peach cake recipe just yet.Believe it
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