Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light April 1997

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Recipe Summary test

Yield:
8 servings
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Ingredients

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Directions

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  • Preheat oven to 350°.

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

  • Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 teaspoon vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.

  • Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.

Nutrition Facts

176 calories; calories from fat 23%; fat 4.5g; saturated fat 1g; mono fat 1.9g; poly fat 1.2g; protein 3.5g; carbohydrates 30.4g; fiber 1.7g; cholesterol 28mg; iron 1.1mg; sodium 131mg; calcium 59mg.
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