Raspberry Ripple Cake - cooking recipe

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

Preparation

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\u00b0 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.