Raspberry almond coffeecake recipe

Raspberry Almond Coffeecake recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Raspberry almond coffeecake recipe, recipe Rating: 4.6
Number of votes:100

Ingredients:

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

Instructions:

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!