Raspberry almond coffeecake recipe
Raspberry Almond Coffeecake recipe
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♼ Featured image is generic and does not represent the final look of a dish.
- 1 cup fresh raspberries
- 3 Tablespoons brown sugar
- 1 cup all-purpose flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup plain low-fat yogurt
- 2 Tablespoons stick margarine, melted
- 1 teaspoon vanilla extract
- 1 large egg
- 1 Tablespoon sliced almonds
- 1/4 cup sifted powdered sugar
- 1 teaspoon skim milk
- 1/4 teaspoon vanilla
Preheat oven to 350 degrees. Combine raspberries and brown sugar in a bowl. Set aside. Combine flour and next four ingredients in a large bowl. Combine yogurt, margarine, 1 teaspoon vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon 2/3 of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry layer; top with almonds.
Bake at 350 degrees for 40 minutes or until center is done. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm. Enjoy!
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