Raspberry-Almond Coffee Cake

Oxmoor House
Puddles of sweet icing and the flavor of brown sugar and almonds will make this pastry a new family breakfast favorite.
8 servings (serving size: 1 wedge)


+ Add To Shopping List
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain low-fat yogurt
2 tablespoons butter or stick margarine, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray
1 tablespoon sliced almonds
1/4 cup sifted powdered sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract


Prep: 13 Minutes
Cook: 40 Minutes

Preheat oven to 350°.

Combine raspberries and brown sugar in a bowl. Set aside.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl. Combine yogurt, margarine, 1 teaspoon vanilla, and egg; add to flour mixture, stirring just until moist.

Spoon two-thirds of batter into an 8- inch round cake pan coated with cooking spray. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla. Drizzle over cake. Serve warm or at room temperature.

Created date

March 2010

Nutritional Information

Calories 176
Fat 4.5 g
Satfat 1.0 g
Protein 3.5 g
Carbohydrate 30.4 g
Cholesterol 28 mg
Iron 1.1 mg
Sodium 131 mg
Caloriesfromfat 23 %
Fiber 1.7 g
Calcium 59 mg