Raspberry Almond Coffee Cake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a recipe from my Mom and I've had to be a detective to figure out where she got it from. I think this one is from Cooking Light because it seems to be somewhat 'lightened'. The original recipe called for 2 T. of margarine but we don't use margarine in my house so I've replaced it with butter. Use the margarine if you wish (margarine has trans fats but I won't do the lecture). Ingredients:
1 cup fresh raspberry |
3 tablespoons brown sugar |
1 cup flour |
1/3 cup 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, melted |
1 teaspoon vanilla extract |
1 large egg |
cooking spray |
1 tablespoon sliced almonds |
1/4 cup sifted powdered sugar |
1 teaspoon skim milk |
1/4 teaspoon vanilla extract |
Directions:
1. preheat oven to 350°.
2. Combine raspberries and brown sugar in a bowl, set aside.
3. 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.
4. 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.
5. Combine powdered sugar, milk, and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.
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