Saturday, July 10, 2010

Raspberry Coffee Cake

from "Taste of Home"

Raspberry Coffee Cake: serves 8 (6 points +)

  • 1 c. flour
  • 1/3 c. sugar
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 1/2 c. FF vanilla yogurt or plain
  • 2 T. butter, softened
  • 1 tsp vanilla
  • 3 T. brown sugar
  • 1 c. unsweetened fresh or frozen raspberries ( I used frozen)
  • 1 T. sliced almonds


  • 1/4 c. powdered sugar
  • 1/2 tsp. vanilla
  • 1-2 tsp. skim milk

Preheat oven to 350 and spray an 8" round pan.
In a bowl, combine first 5 ingredients. In a separate bowl, mix the egg, butter, yogurt and vanilla. Stir into the dry ingredients until moistened.
Spoon 2/3 of the batter into the bottom of the pan and spread evenly.
Stir raspberries together with brown sugar. Sprinkle over the batter in the pan. Spoon remaining batter over raspberries. Sprinkle with almonds.
Bake for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before drizzling with glaze.
Mix glaze ingredients and drizzle over warm cake. Serve warm.

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