You’ll want to use fresh raspberries in this cake for the prettiest result. Frozen berries will lose their shape, making it look more like a cobbler than a cake.
My cake didn’t turn out as pretty as Nicole’s because I didn’t follow her instructions. When will I learn? She said to bake the fresh raspberry cake in a 9-inch springform pan. I used an 8-inch round cake pan instead. So my batter was thicker causing many of my berries to sink out of site. Note to self: For best results when baking, use the pan size specified in the recipe.
No matter. This fresh raspberry cake still tasted delicious. It’s going on my list of “make again” recipes. Hopefully, this summer while raspberries are still plentiful.
Slice of Fresh Raspberry Cake
If you want to dress this fresh raspberry cake up, serve it with a little dollop of whipped cream, whipped topping, or small scoop of low fat vanilla ice cream.
Each slice of cake (1/10th) has 170 calories and *5 Weight Watchers PointsPlus.
Fresh Raspberry Cake
A simple fresh raspberry cake that’s moist and delicious with just 170 calories and 5 Weight Watchers PointsPlus
Author: Simple Nourished Living
Recipe type: Dessert
Nutritional Estimates Per Serving (1 slice): 170 calories, 5.5 g fat, 27.2 g carbs, 1.6 g fiber, 3.0 g protein and 5 Weight Watchers PointsPlus
*The PointsPlus® values for these products and/or recipes were calculated by Simple Nourished Living and are not an endorsement or approval of the product, recipe or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark.
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