Shelly's Recipe

RASPBERRY CAKE

Category: Cakes

Nonstick cooking spray
1 cup fresh or frozen raspberries
1 cup flour
1 cup sugar
1 tsp baking powder
1/4 cup butter, melted
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs
2 tsp vanilla
1 (8 oz) container plain fat-free yogurt
2 tbsp flour
1-1/2 tsp finely shredded lemon peel

Coat a 9-inch springform pan with cooking spray; set aside. Thaw frozen raspberries, if using, at room temperature for 15 minutes. Drain thawed berries.

In a medium bowl combine the 1 cup flour, 1/2 cup of the sugar, and the baking powder. Add melted butter, 1/4 cup of the egg product, and 1 tsp of the vanilla; stir until combined. Spread onto bottom of prepared pan; sprinkle with raspberries.

In another medium bowl combine the yogurt, remaining 1/2 cup sugar, remaining 1/4 cup egg product, the 2 tbsp flour, the lemon peel, and the remaining 1 tsp vanilla. Stir until smooth; pour over berries. Bake at 350 about 35 minutes or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan; cool completely. Cover and chill for 2 to 24 hours before serving. Serves 12