This yummy recipe is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser.
Original recipe makes 1 coffee cake
Ingredients
1 cup all-purpose flour
1/3 cup white 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, melted
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup fresh or frozen raspberries
1 tablespoon slivered almonds
Glaze
1/4 cup confectioners’ sugar
1 teaspoon fat free milk
1/4 teaspoon vanilla extract
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PREP
15 mins
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COOK
35 mins
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READY IN
1 hr 50 mins
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray.
- Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
- Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
- Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
- To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.
Nutrition
Calories: 182 kcal
Carbohydrates: 32.4 g
Cholesterol: 35 mg
Fat: 4.4 g
Fiber: 1.6 g
Protein: 3.6 g
Sodium: 177 mg