Raspberry Ripple Cake
Ingredients
Instructions
- 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° 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.
Nutrition & Diet Analysis (per serving)
485
kcal
24% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).