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Raspberry-Almond Coffeecake

Yield 8 servings

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
  • Cooking spray
  • 1 tablespoon sliced almonds
  • 1/4 cup sifted powdered sugar
  • 1 teaspoon skim milk
  • 1/4 teaspoon vanilla extract

Nutrition Information

  • calories 176
  • caloriesfromfat 23 %
  • fat 4.5 g
  • satfat 1 g
  • monofat 1.9 g
  • polyfat 1.2 g
  • protein 3.5 g
  • carbohydrate 30.4 g
  • fiber 1.7 g
  • cholesterol 28 mg
  • iron 1.1 mg
  • sodium 131 mg
  • calcium 59 mg

How to Make It

  1. Preheat oven to 350°.

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

  3. Combine flour and next 4 ingredients (flour through salt) 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 two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.

  4. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.