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
Details
Preparation time 15mins
Cooking time 50mins
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.
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