Zutaten für Whole Wheat Raspberry Cake
- Butter
- Sugar
- Plain Fat Free Yogurt
- 1 cup whole wheat flour
- 2 cups fresh raspberries
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Ground Cloves
- Vanilla
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Zubereitung von Whole Wheat Raspberry Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in the fresh raspberries.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before dusting with powdered sugar (optional) and slicing to serve.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
117g
Fat
49g
Carbs
20g
