Raspberry Ripple Cake

Directions

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