Raspberry Coffee Cake

By Steph

Coffee cake dessert

Ingredients

• 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

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.