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Ingredientes
- 1 1/2 c. whole wheat flour see note 1
- 3/4 c. granulated sugar
- 2 Tbsp. granulated sugar
- 1 1/2 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 lrg Large eggs
- 1/2 c. plain lowfat yogurt see note 2
- 1/4 c. butter melted
- 1/2 tsp vanilla extract
- 1 pkt Blackberries, frzn
Direcciones
- 1. Preheat oven to 350F
- 2. Thaw frzn Blackberries (sorry, I cannot remember the net weight of the package, but the manufacturer was Green Giant, and they were sugar-free).
- The last few times I used fresh Blackberries and just used sufficient to cover the top of the cake - about 1 c. (1/2 pint).
- 3. In mixing bowl, blend flour, 3/4 c. sugar, baking pwdr, baking soda and salt.
- 4. In another bowl, beat Large eggs, yogurt, melted butter, and vanilla extract till smooth.
- 5. Stir into dry ingredients to make smooth, thick batter.
- 6. Combine thawed Blackberries with 2 Tbsp. granulated sugar.
- 7. Spoon batter into greased 9-inch springform pan or possibly other round cake pan. Spread Blackberry mix on top.
- 8. Bake in preheated 350F oven 45 to 50 min or possibly till done.
- NOTES : [This is an adaptation of a recipe for peach almond cake, changed so it could be served to a friend with allergies to tree nuts and fruits. It tasted better than the peach almond version].
- .The original recipe listed all-purpose flour, but I use whole wheat flour.
- 2. The recipe calls for plain yogurt. I always use Biobest 1% fat active-culture yogurt (made by Astro), so I have entered the ingredient as plain lowfat yogurt to determine the nutritional content.
- may have posted this recipe to elf some time ago, but I'm not sure, so I'm posting it for the theme week. It's my adaptation of suppose which I am the recipe creator now. I started with a recipe for peach-almond cake by Johanna Burkhard, from The Comfort Food newspaper a few years ago. The changes were necessary, since one of the guests was allergic to peaches and tree nuts (as opposed to peanuts).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 8 servings | |
| Calories 280 | |
| Calories from Fat 72 | 26% |
| Total Fat 8.17g | 10% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 454mg | 19% |
| Potassium 223mg | 6% |
| Total Carbs 49.06g | 13% |
| Dietary Fiber 5.9g | 20% |
| Sugars 29.62g | 20% |
| Protein 5.98g | 10% |
