Raspberry Ripple Cake Recipe

Name: Raspberry Ripple Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Place raspberries and 1 tablespoon sugar in a food processor or blender and puree; set aside.
2
Combine margarine or butter and 1 1/4 cups sugar in mixing bowl; beat until smooth.
3
Beat in egg whites and almond extract until smooth.
4
In a separate bowl, combine flour, oat bran and baking soda.
5
Add the flour mixture and the buttermilk to the margarine mixture.
6
Beat just until well mixed.
7
Remove 3/4 cup batter and mix with raspberry puree.
8
Set aside.
9
Coat a 12-cup Bundt pan with nonstick coating spray. Spread 2/3 batter evenly in pan.
10
Top with raspberry batter; follow with remaining plain batter.
11
Bake at 350u00b0 for 35 to 40 minutes.
12
Test with a toothpick.
13
Cool in pan for 10 minutes before inverting on a wire rack.
14
Make glaze; transfer cake to serving platter and drizzle the glaze over the cake.

1556

kcal

Calories

Fat

183

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 c. fresh or frozen raspberries, 1 Tbsp. sugar, 1/4 c. reduced fat margarine or light butter, 1 1/4 c. sugar, and more.

Yes, Raspberry Ripple Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Ripple Cake

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