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Ingredients
| salted butter: 1/2 cup (room temperature) |
| light brown sugar (packed): 1 cup |
| granulated sugar: 3/4 cup |
| eggs: 2 |
| baking soda: 1 1/2 tsp |
| whole plain yogurt: 2 Tbl |
| distilled vinegar: 1/2 tsp |
| vanilla extract: 1 tsp |
| whole wheat flour: 1 cup |
| all-purpose flour (unsifted): 1 cup |
| raspberries: 1 cup |
| powdered sugar (unsifted): 2 cups |
| whole plain yogurt: 1 Tbl |
| salted butter (melted): 1 Tbl |
Summer Raspberry Cake
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
60 min -
Servings
8 serving(s)
Tags
- Mix together, eggs, sugars and butter until creamy, add vanila extract.
- Sift together flours and baking soda.
- Add creamy mixture to the dry ingredients.
- Gently incorporate the fresh raspberries.
- Butter 8 x 8 square pan.
- Bake at 350 F for approximately 30-35 minutes (convection oven).
- For icing: mix together icing sugar, yogourt and butter. Drizzle all over cake.