Raspberry-Topped Cake, Adapted From Peach Almond Cake
| Yield: | 8 Servings |
| Categories: | Cakes |
| 1 1/2 | c | Whole wheat flour; see note 1 |
| 3/4 | c | Granulated sugar |
| 2 | tb | Granulated sugar |
| 1 1/2 | ts | Baking powder |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2 | lg | Eggs |
| 1/2 | c | Plain lowfat yogurt; see note 2 |
| 1/4 | c | Butter; melted |
| 1/2 | ts | Vanilla extract |
| 1 | pk | Raspberries; frozen |
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