Recipe: Raspberry Coffee Cake

I love cake. 

I love raspberries.

So I thought, why not make a raspberry cake?

Oh yum. It is so good.

Raspberry Coffee Cake

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 6 tablespoons applesauce
• 1 teaspoon vanilla extract
• 1 large egg 
• 1 large egg white 
• 1 cup low-fat buttermilk*
• 1 1/2 cup berries (I used frozen raspberries)
• 
  
• Preheat oven to 350°. Lightly spoon flour into dry measuring cups and level with a knife. Combine flour, baking powder, soda, and salt. Stir together with a whisk.Place sugar and applesauce in a large bowl. Beat with a mixer at medium speed until well blended. Add vanilla, egg, and egg white. Beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture, whisking after each addition. Spoon half of the batter into a greased, 9-inch round baking pan. Sprinkle evenly with 3/4 cup berries. Spoon remaining batter over the blueberries and sprinkle evenly with remaining 3/4 cup blueberries.  Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack then remove from pan and cool completely on wire rack. Drizzle with a light lemon frosting, if desired. Since this cake is super moist, if adding frosting I would suggest refrigerating it.
• Recipe adapted from the one found HERE.

"What's the use of worrying?

It never was worth while,

So pack up your troubles in your old kit-bag,

And smile, smile, smile."

-George Asaf

--Bethany


Linking up to Sweets for a Saturday. 

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