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Drizzle butter in a 9" round cake pan; sprinkle sugar over top. Arrange raspberries, open ends up, over sugar mixture; sprinkle with almonds. In a bowl, combine remaining ingredients except garnish. Beat with an electric mixer on medium speed for 4 minutes. Pour into pan. Bake at 350 degrees for 35 to 40 minutes, until a toothpick tests clean. Immediately place a heatproof serving plate upside-down over pan; turn plate and pan over. Leave pan over cake for one minute to allow sugar mixture to drizzle over cake; remove pan. Cool 10 minutes before serving. Garnish as desired and serve warm.
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 9 Servings | ||
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Calories: 455 | ||
Calories from Fat: 138 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.4g | 21 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 38.1mg | 12 % | |
Sodium 522.7mg | 18 % | |
Potassium 117.1mg | 3 % | |
Total Carbohydrate 76.6g | 23 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 74.3g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 455
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