Simple Raspberry Buttermilk Cake

This perfect super easy low calorie cake takes no time to make at all. I love that I can also eat this for breakfast as well.  You can also switch the raspberries to another fruit if you like, I have made this cake with blueberries as well. Raspberries were on sale at the market, so I decided to make the cake with raspberries this time. I used a 13x9 inch pan to make this cake, you can also make this recipe into muffins by using a muffin pan. This does make a pretty large serving, you can freeze half of this so you can enjoy it for a later time :) 

Ingredients:

• 2 3/4 cups of flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/4 cups of sugar
• 4 tbsp butter
• 3/4 cups unsweetened applesauce
• 3/4 cups low fat buttermilk
• 2 cups of raspberries
• 1 egg
• 2 egg whites
• 2 tsp vanilla
• cooking spray

1. Preheat oven to 325, grease a baking pan or muffin pan

2. In a large bowl combine flour, baking soda, and salt

3. In a medium bowl using a hand mixer beat sugar and butter for about 4 minutes until smooth

4. Add egg and egg whites one at a time until combined

5. Add applesauce, buttermilk and vanilla until incorporated

6. Add wet ingredients to flour mixture, and stir until blended 

7. Gently add raspberries 

8. Place batter in baking pan or muffin pan, bake for 30-35 minutes.