With raspberries and whole wheat pastry flour, this vanilla berry cake is a great way to serve a healthy dessert! Who doesn’t love indulging without guilt!
1/2 -1cupraspberries1/2 cup is about half a 6 oz package
1tablespoonslarge grain sugar
whipped cream for serving
Instructions
Preheat oven to 400F degrees, racks in the middle. Spray a 9 inch springform pan with non-stick cooking spray. (Can be done in a non-springform pan too)
Combine the flour, baking powder, and sugar in a large bowl. In a separate smaller bowl whisk together the eggs, vanilla, milk and melted butter. Pour the milk mixture over the flour mixture and stir until just combined - try not to over mix.
Spoon the batter into the prepared pan, pushing out toward the edges. Now drop the berries across top. I broke my raspberries into halves or thirds for this. Sprinkle with the large grain sugar over the top. Bake for about 15 minutes or until a toothpick in the center comes out clean.
Serve warm or cool with whipped cream
Notes
I always gently spoon my flour and level with a knife (as taught by King Arthur Flour) and that makes a difference with this cake.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.