Raspberry Ripple Cake

• 3/4 c. fresh or frozen raspberries
• 1 Tbsp. sugar
• 1/4 c. reduced fat margarine or light butter
• 1 1/4 c. sugar
• 3 egg whites
• 1 tsp. almond extract
• 2 1/4 c. unbleached flour
• 3/4 c. oat bran
• 1 1/4 tsp. baking soda
• 1 1/4 c. nonfat buttermilk

1. Place raspberries and 1 tablespoon sugar in a food processor or blender and puree; set aside.
2. Combine margarine or butter and 1 1/4 cups sugar in mixing bowl; beat until smooth.
3. Beat in egg whites and almond extract until smooth.
4. In a separate bowl, combine flour, oat bran and baking soda.
5. Add the flour mixture and the buttermilk to the margarine mixture.
6. Beat just until well mixed.
7. Remove 3/4 cup batter and mix with raspberry puree.
8. Set aside.
9. Coat a 12-cup Bundt pan with nonstick coating spray. Spread 2/3 batter evenly in pan.
10. Top with raspberry batter; follow with remaining plain batter.
11. Bake at 350u0b0 for 35 to 40 minutes.
12. Test with a toothpick.
13. Cool in pan for 10 minutes before inverting on a wire rack.
14. Make glaze; transfer cake to serving platter and drizzle the glaze over the cake.
15. Makes 16 servings.

frozen raspberries, sugar, margarine, sugar, egg whites, almond extract, flour, bran, baking soda, nonfat buttermilk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=852535 (may not work)