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Raspberry Coffee Cake


Coffee cake dessert

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Rate this recipe 4/5 (2 Votes)


  • Glaze:
  • 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
  • 1/4 cup powdered sugar
  • 1 tsp milk skim or 2%
  • 1/4 tsp vanilla


Preparation time 15mins
Cooking time 50mins


Step 1

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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