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Raspberry-Almond Coffee Cake

Prep time 13 mins
Cook time 40 mins
Yield 8 servings (serving size: 1 wedge)
Puddles of sweet icing and the flavor of brown sugar and almonds will make this pastry a new family breakfast favorite.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

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

  3. 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.

  4. 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.

  5. 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.

Oxmoor House Healthy Eating Collection