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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Delicious and moist raspberry cake from Better Homes & Garden's New Limited Edition cookbook. Ingredients:
nonstick cooking spray |
1 cup raspberries (fresh or frozen) |
1 cup all-purpose flour |
1 cup sugar, divided |
1 teaspoon baking powder |
1/4 cup butter, melted |
2 eggs |
2 teaspoons vanilla, divided |
1 (8 ounce) container plain fat-free yogurt |
2 tablespoons all-purpose flour |
1 1/2 teaspoons lemon zest |
Directions:
1. Preheat oven to 350ËšF. Coat a 9-inch springform pan with cooking spray; set aside Thaw raspberries, if frozen, at room temperature for 15 minutes. Drain thawed berries.
2. In a bowl combine 1 cup flour, 1/2 cup sugar, and baking powder. Add melted butter, 1 egg, and 1 tsp of vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.
3. In another bowl combine yogurt, the remaining 1/2 cup sugar, 1 egg, 2 tbs flour, lemon zest, and remaining 1 tsp vanilla. Stir until smooth; pour over berries.
4. Bake in a 350ËšF oven about 35 minutes, or until center appears set when shaken gently. Cool in pan on wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill 2-24 hours before serving.
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