Brown Sugar Raspberry Cake

Submitted by TALIA 3

"This is a moist and sweet cake, and is a crowd pleaser. It has a somewhat fudgey flavour, and is ideal served with icecream (or frozen fruit yoghurt) and fresh raspberries. It has somewhat healthy ingredients, and may also be made into muffins."

 

• Ready In: 45mins
• Ingredients: 12
• Yields: 1 cake
• Serves: 8

ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1⁄2 cup white sugar
• 1 cup brown sugar
• 3 1⁄2 teaspoons baking powder
• 1⁄4 teaspoon baking soda
• 1 (8 ounce) container berry yogurt (I use mixed berry variety from ski.)
• 1 egg
• 1 teaspoon vanilla extract
• 4 tablespoons light olive oil (Peanut, vegetable, canola or sunflower oils may be substituted.)
• 1 cup apple (grated)
• 1 cup frozen raspberries

directions

1. Preheat oven to 175°C (350F).
2. Grease cake tin. (I use the cake tin with a hole in the centre. Cooking time will need to be increased if the cake tin does not have a hole in the centre.).
3. Mix wet ingredients in a large bowl.
4. Combine dry ingredients together in a medium bowl.
5. Place dry ingredients into the large bowl, and stir together thoroughly. (Don't worry about being gentle with the raspberries. The intention is for the raspberries to spread through the cake evenly.).
6. Pour the mixture into a cake tin.
7. Bake for 30 minutes. (A sewer inserted will not come out clean when cake is finished as this is a very moist cake. Instead, tap the surface of the cake and examine colour to determine if it is cooked.).