WHOLE WHEAT RASPBERRY CAKE
Make and share this Whole Wheat Raspberry Cake recipe from Food.com.
Provided by Jazmina
Categories Dessert
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven to 350.
- Combine sugar and melted butter until smooth.
- Add in yogurt, vanilla, and raspberries (fresh ones are best, or let frozen thaw and get rid of extra water) mix together.
- Add in flour, baking soda, baking powder, salt and cloves. Mix everything together and pour into one 8 inch buttered and floured baking dish.
- Bake until golden brown and you are able to stick a fork in it's center without having cake all over your fork.
- About 30mins.
Nutrition Facts : Calories 410.8, Fat 16.5, SaturatedFat 9.9, Cholesterol 41.3, Sodium 914.8, Carbohydrate 62.1, Fiber 7.7, Sugar 29.4, Protein 7.9
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zukhanye mwandla
[email protected]This cake was a bit too sweet for my taste, but it was still good.
Visa4u Consultancy
[email protected]I love this cake! It's so easy to make and it always turns out delicious.
MD Yeaisn Alli
[email protected]This recipe is a keeper! The cake was moist and fluffy, and the raspberry filling was tart and sweet.
Bishal Banjade
[email protected]This cake was easy to make and turned out great! I used frozen raspberries and it still came out delicious.
Afsa Ospit
[email protected]I've made this cake several times now and it's always a hit. It's a great recipe for using up fresh raspberries.
Chris Nixon
[email protected]This cake was delicious! I made it for my family and they all loved it. The cake was moist and flavorful, and the raspberries added a nice tartness. I would definitely recommend this recipe to others.