Raspberry-almond coffeecake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh raspberries |
| 3 | tablespoons | Brown sugar |
| 1 | cup | Flour |
| ⅓ | cup | Sugar |
| ½ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| ⅛ | teaspoon | Salt |
| ½ | cup | LF yogurt |
| 2 | tablespoons | Stick margarine; melted |
| 1 | teaspoon | Vanilla |
| 1 | large | Egg |
| 1 | tablespoon | Sliced almonds |
| ¼ | cup | Sifted icing sugar |
| 1 | teaspoon | Skim milk |
| ¼ | teaspoon | Vanilla |
Directions
1. In small bowl, combine rasperries and brown sugar. Set aside.
2. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Set aside.
3. In small bowl, stir together yogurt, margarine, vanilla and egg.
Add to flour mixture, stirring just until moist.
4. Spoon ⅔ of batter into sprayed 8" round cake pan, and spread evenly.
Top with raspberry mixture, and spoon remaining batter overtop. Top with almonds. Bake at 350F for 40 mins until tester comes clean.
Let cool 10 mins on rack.
5. For icing. Combine all ingredients and drizzle over cake. Serve warm or at room temp.
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"Bursts with sweet, tangy bite of fresh raspberries, although most any in-season berry will work. Not too gooey and not too sweet..." My notes: Took this to Thxgiving gathering and it went over well.
Very quick and convenient to make, and looks quite presentable.
Per serving:
176 calories, 4.5g fat (23% CFF) 59 mg calcium, 131mg sodium
28 mg chol.
Contributor: Cooking Light, April 1997