Blackberry-Topped Cake
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1 1/2 cups whole wheat flour see note 1
3/4 cup granulated sugar
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

1 1. Preheat oven to 350F 2 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) 3 3. In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt. 4 4. In another bowl, beat eggs, yogurt, melted butter, and vanilla extract until smooth. 5 5. Stir into dry ingredients to make smooth, thick batter. 6 6. Combine thawed Blackberries with 2 tablespoons granulated sugar. 7 7. Spoon batter into greased 9-inch springform pan or other round cake pan. Spread Blackberry mixture on top. 8 8. Bake in preheated 350F oven 45 to 50 minutes or until done. 9 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]. 10 .The recipe listed all-purpose flour, but I used whole wheat flour. 11 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. 12 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 that writing about) could eat some too in spite of his allergies to things that grow on trees. In my opinion, the Blackberry version is actually better, but Doug says I shouldn't throw out the peach cake recipe just yet.Believe it