Yield: 8

slices Units: US | Metric
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 low-fat plain yogurt
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened raspberry (fresh or frozen, if using frozen do not thaw)
1 tablespoon sliced almonds

1/4 cup confectioners’ sugar
1 teaspoon nonfat milk
1/4 teaspoon vanilla extract




1 In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
2 Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
3 Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.
4 Combine the brown sugar and raspberries; sprinkle over batter.
5 Spoon the remaining batter over the top.
6 Sprinkle with almonds.
7 Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
8 Cool for 10 minutes before removing from pan to a wire rack.
9 In a small bowl, combine the glaze ingredients.
10 Drizzle over coffee cake.
11 Serve warm or at room temperature.
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