Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/3 cup sugar

  3. 1/2 teaspoon baking powder

  4. 1/4 teaspoon baking soda

  5. 1/4 teaspoon salt

  6. 1 egg

  7. 1/2 cup reduced-fat plain yogurt

  8. 2 tablespoons butter or stick margarine

  9. 1 teaspoon vanilla extract

  10. 3 tablespoons brown sugar

  11. 1 cup fresh or frozen unsweetened raspberries*

  12. 1 tablespoon sliced almonds GLAZE:

  13. 1/4 cup confectioners' sugar

  14. 1 teaspoon fat free milk

  15. 1/4 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  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. Spoon two-thirds of the batter into an 8-in. round baking pan coated with nonstick cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds. Bake at 350 degrees F 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.


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