Blackberry Topped Cake
1. Preheat oven to 350F
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).
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).
6. Combine thawed Blackberries with 2 tablespoons granulated sugar.
8. Bake in preheated 350F oven 45 to 50 minutes or until done.
.The original recipe listed all-purpose flour, but I use whole wheat flour.
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.
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).