Ingredients
-
1
-
3
-
1
-
1/3
-
1/2
-
1/4
-
1/8
-
1/2
-
2
-
1
-
1
-
-
1
-
1/4
-
1
Directions
Raspberry Almond Coffee Cake, This is a recipe from my Mom and I’ve had to be a detective to figure out where she got it from I think this one is from Cooking Light because it seems to be somewhat ‘lightened’ The original recipe called for 2 T of margarine but we don’t use margarine in my house so I’ve replaced it with butter Use the margarine if you wish (margarine has trans fats but I won’t do the lecture) , I thought this would be great because of the good reviews but it was way too sweet and I didn’t even use the glaze Might try this again but use less sugar and maybe double the dough recipe , I have an almost identical recipe to this that I found on the internet I just want to back up the other reviewers’ comments because it is an excellent, low fat moist coffee cake It does not serve 8 in our home – more like 4, but then I have a weakness for coffee cakes
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Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
Combine Raspberries and Brown Sugar in a Bowl, Set Aside. |
|
3
Done
|
Combine Flour and Next 4 Ingredients (flour Through Salt) in a Large Bowl. Combine Yogurt, Butter, 1 Teaspoons Vanilla and Egg in a Small Bowl; Stir Well. Add to Flour Mixture, Stirring Just Until Moist. Spoon Two-Thirds of Batter Into an 8-Inch Round Cake Pan Coated With Cooking Spray; Spread Evenly. Top With Raspberry Mixture. Spoon Remaining Batter Over Raspberry Mixture; Top With Almonds. |
|
4
Done
|
Bake at 350 For 40 Minutes or Until a Toothpick Inserted in the Center Comes Out Clean. Let Cool 10 Minutes on a Wire Rack. |
|
5
Done
|
Combine Powdered Sugar, Milk, and 1/4 Tsp Vanilla; Stir Well. Drizzle Over Cake. Serve Warm or at Room Temperature. |
