Prep 15 mins
Cook 40 mins
I got this recipe from a Cooking Light cookbook and have made it several times. It is a great alternative to your everyday pancakes or eggs. While the recipe originally calls for the use of raspberries, my family likes using blueberries better! You MUST try this!
- 236.59 ml fresh raspberry (or blueberries)
- 44.37 ml brown sugar
- 236.59 ml flour
- 78.07 ml sugar
- 2.46 ml baking powder
- 1.23 ml baking soda
- 0.59 ml salt
- 118.29 ml plain low-fat yogurt
- 29.58 ml melted butter
- 4.92 ml vanilla extract
- 1 egg
- 14.79 ml sliced almonds
- 59.14 ml powdered sugar
- 4.92 ml milk
- 1.23 ml vanilla extract
- Preheat oven to 350°F.
- Combine raspberries (or blueberries) and brown sugar in a bowl. Set aside.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla and egg in a small bowl. Stir well.
- Add to the flour mixture, stirring just until moist.
- Spoon two-thirds of the batter into an 8-inch round cake pan coated with cooking spray.
- Top with raspberry (or blueberry) mixture.
- Spoon remaining batter over raspberry (or blueberry) mixture. Top with almonds.
- Bake at 350°F for 40 minutes. Let cool slightly.
- Combine milk, powdered sugar and 1/4 teaspoon vanilla. Stir well and drizzle over cake.
We love this little cake and have made it often. Usually do not add any sugar to the fruit because it is really sweet enough as it. This does make a small cake but very suitable for 2 of us and can be reheated. Usually serve with sugar free and lactose free icecream, but frozen yoghurt is also good. Also, frozen fruit works fine but you need to add some extra cooking time and I do it by testing with a toothpick.