Name: Raspberry Swirl Cake
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1-¼ cups Bob’s Red Mill Organic 7 Grain Pancake Mix; 2 eggs; ¾ cup sugar; ⅓ cup unsalted butter (melted and cooled); 1 tsp. almond extract (or vanilla extract); ¾ cup Greek yogurt (2% or full fat); ¼ cup raspberry jam (plus 1-2 tsp. water if too thick to swirl)

Hello easy, wholesome and delicious! This one-bowl cake with a boost of whole grains comes together in just a few minutes with no special equipment. Mix everyday staples such as sugar, butter, eggs and yogurt into an organic 7-grain pancake mix and swirl dollops of your favorite jam on top of the batter for a sweet kiss of fruit. Lightly flavored with either almond or vanilla extract, it works equally well as a coffee cake, mid-afternoon snack or dessert.

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Raspberry Swirl Cake

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 9

Calories 216 kcal

Author Bob's Red Mill

Ingredients

1-¼ cups Bob’s Red Mill Organic 7 Grain Pancake Mix
2 eggs
¾ cup sugar
⅓ cup unsalted butter melted and cooled
1 tsp. almond extract or vanilla extract
¾ cup Greek yogurt 2% or full fat
¼ cup raspberry jam plus 1-2 tsp. water if too thick to swirl

Instructions

Preheat oven to 350 degrees F.
In mixing bowl, whisk together eggs and sugar until creamy, about 1 minute. Add butter, flavor extract and yogurt. Mix until smooth.
Add pancake mix and stir until just combined. (Note: Batter will be thick.)
Into greased or parchment-lined 8 x 8-inch square pan, pour batter and smooth out.
Using spoon, drop small dollops of jam evenly across top of batter. Using toothpick, skewer or butter knife, drag jam into swirl patterns in batter.
Bake about 40 minutes, until toothpick inserted in center comes out clean. Cool completely in pan before slicing and serving.