Saturday, June 27, 2009

They Won't Know Raspberry Coffee Cake

Absolutely delicious!! My mom made this one morning for breakfast and I couldn't help but go back for seconds. Low calorie, low fat and yummy....I don't think it can get any better than that!!

45 min/10 min prep
8 slices

1 cup all purpose flour
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 low-fat plain yogurt
2 tbsp butter or margarine, melted
1 tsp vanilla extract
3 tbsp brown sugar
1 cup unsweetened raspberries (fresh or frozen...but fresh are definately better!!)
1 tbsp sliced almonds

1/4 cup confectioners' sugar
1 tsp nonfat milk
1/4 tsp 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.
Note: Recipe found at

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