Raspberry Cake
Ingredients Nonstick cooking spray 1 cup fresh or frozen raspberries 1 cup all-purpose flour 1 cup sugar 1 teaspoon baking powder 1/4 cup butter, melted 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs 2 teaspoons vanilla 1 8-ounce container plain fat-free yogurt 2 tablespoons all-purpose flour 1-1/2 teaspoons finely shredded lemon peel Directions 1. Coat a 9-inch springform pan with cooking spray; set aside. Thaw frozen raspberries, if using, at room temperature for 15 minutes. Drain thawed berries. 2. In a medium bowl combine the 1 cup flour, 1/2 cup of the sugar, and the baking powder. Add melted butter, 1/4 cup of the egg product, and 1 teaspoon of the vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries. 3. In another medium bowl combine the yogurt, remaining 1/2 cup sugar, remaining 1/4 cup egg product, the 2 tablespoons flour, the lemon peel, and the remaining 1 teaspoon vanilla. Stir until smooth; pour over berries. 4. Bake in a 350 degree F oven about 35 minutes or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill for 2 to 24 hours before serving. Makes 12 servings No virus found in this outgoing message. Checked by AVG - http://www.avg.com Version: 8.0.138 / Virus Database: 270.5.2/1561 - Release Date: 7/18/2008 6:35 PM [Non-text portions of this message have been removed]
