They Won't Know Raspberry Coffee Cake

Ingredients

YIELD 8 slices
  • 1 cup 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 low-fat plain yogurt
  • 2 tablespoons butter or 2 tablespoons margarine, melted
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 cup unsweetened raspberry (fresh or frozen, if using frozen do not thaw)
  • 1 tablespoon sliced almonds
GLAZE
  • 1⁄4 cup confectioners' sugar
  • 1 teaspoon nonfat milk
  • 1⁄4 teaspoon vanilla extract

Instructions

1 _ In a bowl, combine the flour sugar, baking powder, baking soda, and salt.

2 _ Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.

3 _ Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.

4 _ Combine the brown sugar and raspberries; sprinkle over batter.

5 _ Spoon the remaining batter over the top.

6 _ Sprinkle with almonds.


7 _ Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.

8 _ Cool for 10 minutes before removing from pan to a wire rack.

9 _ In a small bowl, combine the glaze ingredients.

10 _ Drizzle over coffee cake.

11 _ Serve warm or at room temperature.

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