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Categories:
frozen raspberries sugar margarine sugar egg whites almond extract flour bran baking soda nonfat buttermilk
Viewed: 34 - Published at: 6 years agoIngredients
- 3/4 c. fresh or frozen raspberries
- 1 Tbsp. sugar
- 1/4 c. reduced fat margarine or light butter
- 1 1/4 c. sugar
- 3 egg whites
- 1 tsp. almond extract
- 2 1/4 c. unbleached flour
- 3/4 c. oat bran
- 1 1/4 tsp. baking soda
- 1 1/4 c. nonfat buttermilk
Method
- Place raspberries and 1 tablespoon sugar in a food processor or blender and puree; set aside.
- Combine margarine or butter and 1 1/4 cups sugar in mixing bowl; beat until smooth.
- Beat in egg whites and almond extract until smooth.
- In a separate bowl, combine flour, oat bran and baking soda.
- Add the flour mixture and the buttermilk to the margarine mixture.
- Beat just until well mixed.
- Remove 3/4 cup batter and mix with raspberry puree.
- Set aside.
- Coat a 12-cup Bundt pan with nonstick coating spray. Spread 2/3 batter evenly in pan.
- Top with raspberry batter; follow with remaining plain batter.
- Bake at 350° for 35 to 40 minutes.
- Test with a toothpick.
- Cool in pan for 10 minutes before inverting on a wire rack.
- Make glaze; transfer cake to serving platter and drizzle the glaze over the cake.
- Makes 16 servings.
