Cookout

Berry Muffin Top Cake is for Dessert.

Berry Muffin Top Cake takes 15 minutes to prepare.

Berry Muffin Top Cake takes 40 minutes to cook.

Berry Muffin Top Cake makes 12 servings.

The ingredients for Berry Muffin Top Cake are:

1 egg white
1/2 cup sugar (for sweeter cake you can add 1/4 cup more sugar)
1/3 cup butter or margarine
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg, separated
1 1/2 cups + 1 tablespoon all-purpose flour
1 teaspoon baking powder
1/3 cup fat free milk
2 cups strawberries or mixed berries such as raspberries, strawberries and blueberries

Note:
The recipe calls for fresh berries. You can substitute frozen but frozen berries retain a lot of water so drain them really well.

If you do use frozen berries, blueberries would work the best, as they don't give off as much liquid.

The liquid from the frozen strawberries or raspberries will probably color the cake, even if you do mix them with flour before adding them to the batter.

If you use frozen berries, add a bit less milk, or the batter may be too loose. Fresh really is best for this recipe.

Here is how you make Berry Muffin Top Cake:

Preheat the oven to 350?F.Coat a 9"x9" baking pan (I used a Spring form pan)with cooking spray. In a large bowl, with an electric mixer on medium speed, beat the egg white until stiff. Add 1/4 cup of sugar and beat until smooth.In another bowl, with the mixer on medium speed, beat the butter, vanilla extract, salt and remaining sugar until the mixture is creamy. Add the egg yolk and beat to incorporate it. Add 1 1/2 cups of the flour, the baking powder, milk and egg white. Beat until thoroughly combined add egg white mixture and beat again. Coat the berries with the remaining flour and add them to the batter. Pour the batter into the prepared pan. Note: The batter will be sticky and thick,like bread batter.Bake for 40 minutes or until a wooden pick inserted in the center comes out clean.When cooled, top with fresh whipped cream.Serving Size: 12 slices- 2" piecesNumber of Servings: 12Recipe submitted by SparkPeople user SHELBSYD.

The nutritional information for Berry Muffin Top Cake is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 125.8

• Total Fat: 3.3 g
• Cholesterol: 15.5 mg
• Sodium: 148.5 mg
• Total Carbs: 22.2 g
• Dietary Fiber: 2.6 g
• Protein: 3.3 g

The dietary needs meet for Berry Muffin Top Cake is Vegetarian