Blackberry Spice Cake
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Vanilla yogurt||1 Cup (16 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Whole grain pastry flour||1 1⁄2 Cup (24 tbs)|
|Ground cinnamon||1 1⁄2 Teaspoon|
|Ground ginger||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Ground allspice||3⁄4 Teaspoon|
|Nutmeg||1⁄2 Teaspoon, freshly grated|
|Baking soda||1⁄2 Teaspoon|
|Blackberries||2 Cup (32 tbs)|
1. Preheat the oven to 350°F. Lightly oil a 9-inch cake pan.
2. In a medium bowl, combine the eggs, oil, and yogurt. Stir in the brown sugar.
3. In a large bowl, combine the flour, cinnamon, ginger, baking powder, allspice, nutmeg, baking soda, and salt. Form a well in the center and add the yogurt mixture, stirring just until blended. Fold in the blackberries.
4. Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Run a knife around the inside of the pan and tap it on all sides to loosen. Invert onto a serving plate.