Friday, September 17, 2010

Raspberry Almond Coffee Cake

  • Adapted from "Taste of Home"
  • 1 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup reduced-fat raspberry or raspberry cheesecake flavored yogurt
  • 2 tablespoons butter 
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 cup fresh or frozen unsweetened raspberries*
  • 1/4 cup sliced almonds

  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1 teaspoon fat free milk
  • 1/4 teaspoon vanilla extract
  1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened. Spoon two-thirds of the batter into an 8-in. round baking pan coated with nonstick cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
  2. Bake at 350 degrees F for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature.


*If using frozen raspberries, do not thaw before adding to batter.  

Nutrition per serving: 178 calories, 4 g fat, 32 g carbohydrate, 2 g fiber, 4 g protein. 

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