Shirley's Recipes

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Name: Raspberry Almond Coffee Cake
Key Ingredient: raspberries
Preparation: combine; bake
Cuisine: American
Source: Leanne Van Horn
Food Group: fruit
Meals: breakfast, brunch
Courses: desserts
Temperature: hot, room
Effort: easy
Prep. Time: :20
Elapsed Time: 1:10
Servings: 8

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain low-fat yogurt
2 tablespoons butter or margarine, melted
1 teaspoon vanilla extract
1 large egg
Cooking spray
1 tablespoon sliced almonds
1/4 cup powdered sugar, sifted
1 teaspoon skim milk
1/4 teaspoon vanilla extract

Preheat oven to 350F.
Combine raspberries and brown sugar in a bowl. Set aside.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, combine yogurt, margarine, 1 teaspoon vanilla and egg; 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 350F. for 40 minutes or until a toothpick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Combine powdered sugar, milk and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.

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