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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Who says you can't eat coffee cake when you're watching your weight? asks Merle Shapter from Delta, British Columbia. This is one of my favorite recipes. It's perfect for a brunch buffet, with bits of raspberry in every moist bite and a drizzle of frosting and toasted almonds on top. Yum! Ingredients:
1 cup king arthur unbleached all-purpose flour |
1/3 cup sugar |
1/2 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 egg |
1/2 cup reduced-fat plain yogurt |
2 tablespoons butter |
1 teaspoon vanilla extract |
3 tablespoons brown sugar |
1 cup unsweetened fresh or frozen raspberries |
1 tablespoon sliced almonds |
glaze: |
1/4 cup confectioners' sugar |
1 teaspoon fat-free milk |
1/4 teaspoon vanilla extract |
Directions:
1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.
2. Spoon two-thirds of the batter into an 8-in. round baking pan coated with cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
3. Bake at 350° for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. Yield: 8 servings.
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