Instructions: 1. Preheat oven to 350F

2. Thaw frozen raspberries (sorry, I cant remember the net weight of the package, but the manufacturer was Green Giant, and they were sugar-free).

The last few times I used fresh raspberries and just used enough to cover the top of the cake - about 1 cup (1/2 pint).

3. In mixing bowl, blend flour, 3/4 cup sugar, baking powder, baking soda and salt.

4. In another bowl, beat eggs, yogurt, melted butter, and vanilla extract until smooth.

5. Stir into dry ingredients to make smooth, thick batter.

6. Combine thawed raspberries with 2 tablespoons granulated sugar.

7. Spoon batter into greased 9-inch springform pan or other round cake pan. Spread raspberry mixture on top.

8. Bake in preheated 350F oven 45 to 50 minutes or until done.

NOTES : [This is an adaptation of a recipe for peach almond cake, changed so it could be served to a friend with allergies to tree nuts and fruits. It tasted better than the peach almond version].

.The original recipe listed all-purpose flour, but I use whole wheat flour.

2. The recipe calls for plain yogurt. I always use Biobest 1% fat active-culture yogurt (made by Astro), so I have entered the ingredient as plain lowfat yogurt to determine the nutritional content.

may have posted this recipe to elf some time ago, but Im not sure, so Im posting it for the theme week. Its my adaptation of suppose that I am the recipe creator now. I started with a recipe for peach-almond cake by Johanna Burkhard, from The Comfort Food newspaper a few years ago. The changes were necessary, since one of the guests was allergic to peaches and tree nuts (as opposed to peanuts).

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