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Ingredients
| raspberries: 1 cup |
| light brown sugar (packed): 3 Tbl |
| all-purpose flour (unsifted): 1 cup |
| granulated sugar: 1/3 cup |
| baking powder: 1/2 tsp |
| baking soda: 1/4 tsp |
| salt: 1/8 tsp |
| lowfat plain yogurt: 1/2 cup |
| salted butter: 2 Tbl (melted) |
| vanilla extract: 1 tsp |
| eggs: 1 (large) |
| cooking spray |
| almonds (sliced): 1 Tbl |
| powdered sugar (sifted): 1/4 cup |
| nonfat milk: 1 tsp |
| vanilla extract: 1/4 tsp |
Raspberry Almond Coffee Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
8 serving(s)
Tags
- preheat oven to 350°.
- 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, butter, 1 teaspoons 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 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes on a wire rack.
- Combine powdered sugar, milk, and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.