Blackberry Topped Cake

Ingredients

1 1/2 cups whole wheat flour see note 1
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 lrg eggs
1/2 cup plain lowfat yogurt see note 2
1/4 cup butter melted
1/2 teaspoon vanilla extract
1 pkt Blackberries, frozen

Preparation

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1. Preheat oven to 350F
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2. Thaw frozen Blackberries (sorry, I can't remember the net weight of the package, but the manufacturer was Green Giant, and they were sugar-free).
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The last few times I used fresh Blackberries and just used enough to cover the top of the cake - about 1 cup (1/2 pint).
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3. In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.
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4. In another bowl, beat eggs, yogurt, melted butter, and vanilla extract until smooth.
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5. Stir into dry ingredients to make smooth, thick batter.
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6. Combine thawed Blackberries with 2 tablespoons granulated sugar.
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7. Spoon batter into greased 9-inch springform pan or other round cake pan. Spread Blackberry mixture on top.
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8. Bake in preheated 350F oven 45 to 50 minutes or until done.
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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].
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.The original recipe listed all-purpose flour, but I use whole wheat flour.
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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.
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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 that 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).

Tools

Yield:

8.0 servings

Added:

December 11, 2009

Creator:

Anonymous

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