- 8
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
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.