Ingredients
-
1/2 cup butter (room temperature)
1 cup brown sugar
3/4 cup sugar
2 eggs
1 1/2 teaspoons baking soda
2 tablespoons plain yogurt
1/2 teaspoon vinegar
1 teaspoon vanilla extract
1 cup whole wheat flour
1 cup white flour
1 cup fresh raspberry
Icing
2 cups icing sugar
1 tablespoon plain yogurt
1 tablespoon melted butter
Preparation
-
Mix together, eggs, sugars and butter until creamy, add vanila extract.
Sift together flours and baking soda.
Add creamy mixture to the dry ingredients.
Gently incorporate the fresh raspberries.
Butter 8 x 8 square pan.
Bake at 350 F for approximately 30-35 minutes (convection oven).
For icing: mix together icing sugar, yogourt and butter. Drizzle all over cake.
Leave a comment