Raspberry Coffee Cake

By dashy_65

Ingredients

• GLAZE:
• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup reduced-fat plain yogurt
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
• 1 cup unsweetened fresh or frozen raspberries
• 1 tablespoon sliced almonds
• 1/4 cup confectioners' sugar
• 1 teaspoon fat-free milk
• 1/4 teaspoon vanilla extract

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.

Spoon two-thirds of the batter into an 8-in. round baking pan coated with cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.

Bake at 350° for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. Yield: 8 servings.

Editor's Note: If using frozen raspberries, do not thaw before adding to batter. Can use any fruit.

Nutritional Analysis: One piece equals 178 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 178 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein.