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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I used to put 1 cup chopped apples with 1 tsp. cinnamon in this coffee cake but the apples are gone so I tried frozen Raspberries and it came out nice. Ingredients:
1/4 lb butter |
1/2 cup sugar |
2 eggs |
1 teaspoon baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups flour |
1 cup plain low-fat yogurt |
1 cup raspberries |
1/2 cup walnuts |
Directions:
1. Preheat oven to 350 degrees.
2. Sift together flour, baking powder, baking soda and salt. Set aside.
3. In large mixing bowl cream butter and sugar. Add eggs, one at a time. Beat well.
4. Sift dry ingredents together.
5. Add sifted flour mixture, a little at a time, alternating with a little yogurt until yogurt is gone, ending with the last of the flour.
6. Add the nuts and fold in the berries carefully.
7. Place into a sprayed 10 inch pan and bake for 50 minutes. Serves 12.
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