Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1120
Calories
47g
Protein
43g
Fat
136g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the cake:
- 4 large eggs, at room temperature
- 1 1/3 cup sour cream, divided
- 2 teaspoons vanilla extract
- 3 1/2 cups flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks at soft room temperature
- about 1 1/2 cup frozen organic raspberries
- Pour just over 1/4 of the batter into a pan you’ve prepared–this will be about 2 cups. Arrange half of the raspberries evenly about, then pour about 1 more cup (so you’ll have used half the batter in total) on top, covering the raspberries. Repeat for the remaining pan. It may help with evenness to
- Bake for 30-40 minutes, until a toothpick stuck in comes out clean and the cake springs back when you touch the top.
- Cool completely before frosting.
- 1 cup smooth peanut butter, at room temperature
- 1cup cream cheese, at room temperature
- 1 stick (1/2 cup) butter, at room temp
- 1 1/2 tablespoons sour cream
- 1 1/4 cups powdered sugar
- 2 teaspoons vanilla extract
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By biggirlssmallkitchen ·
Recipe sourced from
openrecipes