Raspberry-Almond Coffeecake

Raspberry-Almond Coffeecake

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup fresh raspberries

  • 3

    tablespoons brown sugar

  • 1

    cup all-purpose flour

  • cup sugar

  • ½

    teaspoon baking powder

  • ¼

    teaspoon baking soda

  • teaspoon salt

  • ½

    cup plain low-fat yogurt

  • 2

    tablespoons stick margarine melted

  • 1

    teaspoon vanilla extract

  • 1

    large egg

  • Cooking spray

  • 1

    tablespoon sliced almonds

  • ¼

    cup sifted powdered sugar

  • 1

    teaspoon skim milk

  • ¼

    teaspoon vanilla extract

Directions

Preheat oven to 350º. Combine raspberries and brown sugar in a bowl. Set aside. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 teaspoon vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds. Bake at 350º for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.


Nutrition

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