Raspberry Coffee Cake

Coffee cake dessert

Photo by Stephanie H.

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

50

minutes

SERVINGS

--

servings

Ingredients

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1 egg

  • 1/2 cup plain yogart

  • 2 tlbs. brown sugar

  • 1 cup unsweetened fresh or frozen

  • raspberries (if frozen do not thaw)

  • 2 tlbs sliced or slivered almonds

  • Glaze:

  • 1/4 cup powdered sugar

  • 1 tsp milk skim or 2%

  • 1/4 tsp vanilla

Directions

In a bowl, combine flour sugar, baking powder, baking soda, and salt. Combine yogart, egg, butter + vanilla; add to dry ingredients, stirring just until moistened. Spoon 2/3 of butter into on 8" round cake pan coated with non-stick cooking spray. Combine the brown sugar + raspberries, sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds. Bake @ 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. In a small bowl, combine glaze ingredients. Drizzle over cake. Serve warm or room temp.

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