Description
This yummy recipe is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser.
Ingredients
- 1 cup all-purpose flour
- ⅓ cup white sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ½ 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
- ¼ cup confectioners’ sugar
- 1 teaspoon fat free milk
- ¼ teaspoon vanilla extract
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 1 hr 50 mins
Servings: 8