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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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The last few times I used fresh Blackberries and just used sufficient to cover the top of the cake - about 1 c. (1/2 pint).
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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 original recipe listed all-purpose flour, but I use whole wheat flour.
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2.
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The recipe calls for plain yogurt.
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I always use Biobest 1% fat active-culture yogurt (made by Astro), so I have entered the ingredient as plain lowfat yogurt to determine the nutritional content.
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may have posted this recipe to elf some time ago, but I'm not sure, so I'm posting it for the theme week.
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It's my adaptation of suppose which I am the recipe creator now.
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I started with a recipe for peach-almond cake by Johanna Burkhard, from The Comfort Food newspaper a few years ago.
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The changes were necessary, since one of the guests was allergic to peaches and tree nuts (as opposed to peanuts).
