Raspberry Almond Coffee Cake

Total Time
Prep 20 mins
Cook 40 mins

This is a recipe from my Mom and I've had to be a detective to figure out where she got it from. I think this one is from Cooking Light because it seems to be somewhat 'lightened'. The original recipe called for 2 T. of margarine but we don't use margarine in my house so I've replaced it with butter. Use the margarine if you wish (margarine has trans fats but I won't do the lecture).

Ingredients Nutrition


  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, butter, 1 teaspoons 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 toothpick inserted in the center comes out clean. Let cool 10 minutes on a wire rack.
  5. Combine powdered sugar, milk, and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.
Most Helpful

I thought this would be great because of the good reviews but it was way too sweet and I didn't even use the glaze. Might try this again but use less sugar and maybe double the dough recipe.

Helgaf June 18, 2011

I have an almost identical recipe to this that I found on the internet. I just want to back up the other reviewers' comments because it is an excellent, low fat moist coffee cake. It does not serve 8 in our home - more like 4, but then I have a weakness for coffee cakes.

waynejohn1234 June 27, 2008