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Prep Time
13 Mins
Cook Time
40 Mins
Yield
8 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine raspberries and brown sugar in a bowl. Set aside.

Step 3

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl. Combine yogurt, margarine, 1 teaspoon vanilla, and egg; add to flour mixture, stirring just until moist.

Step 4

Spoon two-thirds of batter into an 8- inch round cake pan coated with cooking spray. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.

Step 5

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla. Drizzle over cake. Serve warm or at room temperature.

Oxmoor House Healthy Eating Collection

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