Tuesday, May 31, 2011

Tasty Tuesdays-Let them eat Cake!




Tonight I was feeling a bit ambitious so I decided to make Raspberry - Almond Cake. Thanks to Alissa at 33 Shades of Green, I can tell you all how to make it too.

Here's what you need:




2 Tbsp chopped almonds
2 Tbsp packed brown sugar
1/4 Tsp cinnamon

2 cups low fat all-purpose baking mix (such as Bisquick)

1/2 cup granulated sugar

1/2 cup plain fat-free yogurt

1/4 cup fat-free egg substitute

3 Tbsp light stick butter, melted

1/4 Tsp almond extract

1 1/2 cups fresh raspberries

Raspberry sauce (optional)


1. Preheat over to 400 degrees F. Wrap bottom of 10-inch springform pan with foil: attach springform ring. Spray foil and sides of springform pan with nonstick spray. 2. Mix almonds, brown sugar, and cinnamon in small bowl. 3. Combine baking mix and granulated sugar in large bowl. Whisk milk, yogurt, egg substitute, melted butter, and almost extract in small bowl until blended. Add milk mixture to baking-mix mixture; stir just until blended. 4. With rubber spatula, gently fold in raspberries just until blended. Pour batter into springform pan; sprinkle top evenly with nut mixture. 5. Bake until toothpick inserted into center of cake comes out clean, about 45 minutes. Let cool in pan on rack for 15 minutes.



I
didn't have this "springform", in fact I still don't know what the heck a springform is.... So, this is what happened when I took the cake out of the tin I cooked it in.....


I'm really disappointed with how it looks now but it's still very tasty so I guess that's what really matters. : )

4 comments:

  1. As long as it was tasty.

    I should have had you make Lucas' birthday cake!

    ReplyDelete
  2. The springform pans have a hing on them that you pop open once it is cooked that allow the baked good to stay in form... there really cool! A must have for a baker...

    ReplyDelete
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