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1.
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Preheat oven to 350F
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2.
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Thaw frzn Blackberries (sorry, I cannot remember the net weight of the package, but the manufacturer was Green Giant, and they were sugar-free)
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3.
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In mixing bowl, blend flour, 3/4 c. sugar, baking pwdr, baking soda and salt.
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4.
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In another bowl, beat Large eggs, yogurt, melted butter, and vanilla extract till smooth.
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5.
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Stir into dry ingredients to make smooth, thick batter.
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6.
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Combine thawed Blackberries with 2 Tbsp.
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granulated sugar.
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7.
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Spoon batter into greased 9-inch springform pan or possibly other round cake pan.
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Spread Blackberry mix on top.
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8.
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Bake in preheated 350F oven 45 to 50 min or possibly till done.
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NOTES : [This is an adaptation of a recipe for peach almond cake, changed so it could be served to a friend with allergies to tree nuts and fruits.
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It tasted better than the peach almond version].
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.The recipe listed all-purpose flour, but I used whole wheat flour.
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2.
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The recipe calls for plain yogurt, but I always use Biobest 1% fat active-culture yogurt (made by Astro), so I have entered the ingredients in this manner to determine the nutritional content.
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Hi everybody.
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Jane is the only one of you to have actually tasted these cakes, and she has survived the experience.
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The original recipe ran in the Toronto Star last summer (I think), and I have made it several times.
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On the weekend, I adapted it so which writing about) could eat some too in spite of his allergies to things which grow on trees.
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In my opinion, the Blackberry version is actually better, but Doug says I should not throw out the peach cake recipe just yet.Believe it
