Raspberry-Almond Coffee Cake |
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Prep Time: 13 Minutes Cook Time: 40 Minutes |
Ready In: 53 Minutes Servings: 8 |
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Puddles of sweet icing and the flavor of brown sugar and almonds will make this pastry a new family breakfast favorite. Ingredients:
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 stick margarine, melted |
1 teaspoon vanilla extract |
1 large egg, lightly beaten |
cooking spray |
1 tablespoon sliced almonds |
1/4 cup sifted powdered sugar |
1 teaspoon fat-free milk |
1/4 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350°.
2. Combine raspberries and brown sugar in a bowl. Set aside.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl. Combine yogurt, margarine, 1 teaspoon vanilla, and egg; add to flour mixture, stirring just until moist.
4. Spoon two-thirds of batter into an 8- inch round cake pan coated with cooking spray. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
5. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla. Drizzle over cake. Serve warm or at room temperature.
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