Whole Wheat Raspberry Cake Food
DOUBLE-BERRY QUICK BREAD
Steps:
- Preheat oven to 375°. In a large bowl, whisk the first 6 ingredients. In another bowl, whisk egg whites, egg, milk, sour cream, applesauce, oil and vanilla until blended. Add to flour mixture; stir just until moistened. Gently fold in berries., Transfer batter to a 9x5-in. loaf pan coated with cooking spray. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 188 calories, Fat 6g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 201mg sodium, Carbohydrate 28g carbohydrate (11g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
FUDGY WHOLE-WHEAT YOGURT CAKE
A delicious, dense, chewy chocolate cake made with whole wheat flour and yogurt. Use any flavor of yogurt you want. I used strawberry and it was delicious, you could also use raspberry or vanilla or whatever else goes well with chocolate. Baking time is approximate. As one of the reviewers pointed out, it is better after it has cooled for a few hours, or even overnight. :)
Provided by bmarie
Categories Dessert
Time 35m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Grease an 8x8 pan and preheat oven to 375.
- Blend all ingredients together in a medium bowl.
- Pour batter into prepared pan and bake for 30 minutes, or until a knife inserted in the center comes out clean.
- Serve as is, frosted, or dusted with powdered sugar.
Nutrition Facts : Calories 219.8, Fat 6.6, SaturatedFat 4, Cholesterol 15.3, Sodium 255.2, Carbohydrate 40, Fiber 4, Sugar 23.1, Protein 4.2
SIMPLE RASPBERRY LEMON CAKE
This tender cake is incredibly easy to make yet looks elegant enough for company! It has the perfect balance of sweetness in the cake and tartness from the fresh raspberries. Leftovers will stay fresh for at least 3 days if tightly covered in plastic wrap and stored in the refrigerator.
Provided by Amy's Healthy Baking
Categories Dessert
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F, and lightly coat a 9"-round springform pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. In a separate bowl, whisk together the butter, egg, and vanilla. Mix in the Greek yogurt, stirring until no large lumps remain. Stir in the agave and lemon juice. Alternate between adding the flour mixture and milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
- Spread the batter into the prepared pan. Arrange the raspberries in a circular pattern, beginning with the outer rim before finishing with the interior, and gently press each into the batter. (See the photos in the blog post above, where the raspberries were placed on their sides.) Bake at 350°F for 32-37 minutes. Place the cake pan onto a wire rack, and let the cake cool in the pan for 10 minutes before removing the sides of the pan. Let the cake cool completely before serving.
RASPBERRY QUICK BREAD
This bread comes together quickly using frozen or fresh berries. Use a gluten free flour blend to make a GF Bread.
Provided by Holly Baker
Categories Bread
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Grease a loaf pan with baking spray.
- Mix 2 cups of flour, 3/4 cup sugar, baking powder, and salt in one bowl.
- In a separate bowl combine the sour cream, milk, vegetable oil and eggs.
- Add the wet ingredients to the dry ingredients. Mix until just combined.
- Gently toss 1 Tablespoon of flour with the frozen berries. Add them to the batter.
- Pour the batter into the prepared pan. Bake for 55-60 minutes.
Nutrition Facts : Calories 248 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 37 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 slice, Sodium 211 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
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- Preheat the oven to 350 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter, coconut oil or cooking spray (my pan is non-stick and doesn’t require any grease).
- In a large mixing bowl, combine the flour, baking powder, baking soda and salt. Blend well with a whisk.
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- Preheat the oven to 350°. Butter a 10-inch round cake pan and line the bottom with parchment paper. Butter the paper.
- In a medium bowl, whisk all of the flours with the wheat germ and baking powder until well blended. In the bowl of a stand mixer fitted with the paddle (or using a hand mixer), combine the 2 sticks of butter with 2 cups of the sugar and the salt and beat at medium speed until pale yellow and fluffy, about 3 minutes. Beat in the vanilla, then beat in the eggs 1 at a time, scraping down the side and bottom of the bowl (the mixture will look broken). Add the dry ingredients and beat at low speed just until incorporated and the batter is smooth. Scrape the batter into the prepared pan and smooth the top. Arrange the 2 cups of raspberries in a single layer on top, then sprinkle with the remaining 2 tablespoons of sugar. Bake for about 50 minutes, until the cake is golden and a cake tester inserted in the center comes out clean. Transfer to a rack to cool for 15 minutes.
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