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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 almond extract
- 5 ounce raspberries rinsed and liquid removed
- 5 ounce blueberries rinsed and liquid removed
- 3 Tbsp. blanched almonds sliced
Direcciones
- 1. Preheat oven to 350F
- 2. In mixing bowl, blend flour, 3/4 c. sugar, baking pwdr, baking soda and salt.
- 3. In another bowl, beat Large eggs, yogurt, melted butter, and almond extract till smooth.
- 4. Stir into dry ingredients to make smooth, thick batter.
- 5. Spoon batter into greased 9-inch springform pan or possibly other round cake pan.
- 6. In small bowl, combine almond slices and 2 Tbsp. sugar. Add in blueberries and raspberries. Spread mix on top of batter in circular fashion.
- 7. Bake in preheated 350F oven 45 to 50 min or possibly till done (cake tester or possibly toothpick inserted into cake shows no liquid batter).
- NOTES : 1.The original recipe for peach almond cake listed all-purpose flour, but I use whole wheat flour.
- 2. I always use Biobest 1% fat active-culture yogurt (made by Astro),so I have entered the ingredients in this manner to determine the nutritional content.
- 3. Although the peach slices in the original recipe would stay on top of the cake, the blueberries and raspberries I substituted recently fell into the batter. Much to my surprise,the cake tasted delicious with the fruit inside.
- This is my latest version of what started out as a published recipe for Peach Almond Cake.The fruit is supposed to be on top of the cake, but when I made this last week, the berries ended up deep inside the cake. The result was moist and drew complements and requests for seconds, so I'm keeping
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 118g | |
| Recipe makes 8 servings | |
| Calories 284 | |
| Calories from Fat 85 | 30% |
| Total Fat 9.79g | 12% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 455mg | 19% |
| Potassium 190mg | 5% |
| Total Carbs 45.69g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 27.36g | 18% |
| Protein 6.29g | 10% |
