They Won't Know Raspberry Coffee Cake

"They won't know that this raspberry coffee cake is low calorie and low fat. The only thing they will know is that you are an excellent baker and this cake is delicious. I usually do not bother with the glaze. The recipe loses nothing if you opt for a glaze free coffee cake. Enjoy! P.S. This is 3 points per slice."
 
Download
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
photo by ColoradoCooking photo by ColoradoCooking
Ready In:
45mins
Ingredients:
15
Yields:
8 slices
Advertisement

ingredients

Advertisement

directions

  • 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 (a pie or cake pan work great for this) coated with non-stick cooking spray.
  • Combine the brown sugar and raspberries; sprinkle over batter.
  • Spoon the remaining batter over the top.
  • Sprinkle with almonds.
  • Bake at 350°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.

Questions & Replies

  1. As anyone tried doubling this recipe? Thinking it might fit in 13 X 9 Pyrex. Any advise?
     
Advertisement

Reviews

  1. This is HEAVENLY! I was looking for just something like this for fresh raspberries from my CSA box. Wow! Just a perfect recipe--really. I did put the glaze on, but you really didn't need it. I didn't have almonds, though. Also, my yogurt was fat free and it seemed to be fine! It came out of the pan, it sliced just beautifully! This is a keeper keeper!! 9/13/2010--I have made this coffee cake almost every week, since trying it. Last week my CSA box didn't quite have 1 cup of raspberries, so I made up the difference with some frozen blueberries! One time I didn't have plain yogurt, and I substituted Lime yogurt--it was great. This week, I had some peaches from a farm that were a little on the dry mushy side--I skinned them, chopped and measured out 1 cup, added a sprinkle of cinnamon and YUM! This is one very versatile recipe.
     
  2. I love that this is low fat and so simple to make. I made two little cakes and they were so pretty. Omitted the almonds since I didn't have any, and I substituted the plain yogurt with strawberry yogurt and sour cream (about 1/4 C of each). I used frozen raspberries and it turned out great. This is a keeper, thx so much Amber!
     
  3. Wonderful! I loved the texture and perfect sweetness of this dish. It went together so quickly, keeping me happy that I didn't have to fuss with beaters and several bowls. I used fresh-picked raspberries and fat free plain yogurt. My husband thought this would be great with rhubarb too. Next time!
     
  4. We loved this! Made as written, just added a bit more raspberries. Thanks for sharing.
     
  5. Wonderful!! I will definitely make this again. I made the recipe as written including the glaze and we loved it.
     
Advertisement

Tweaks

  1. This time I used blueberries and light sour cream as I was out of yogurt. Just delicious!
     
  2. Just made this last night for my family. Really loved it, instead of almonds I used walnuts and it was very good. This is a very good side with some coffee.
     
  3. This is a wonderful recipe for any time of year. My family loves eating it for breakfast or dessert. The recipe is so simple, and I have substituted the raspberries for fresh/frozen: blueberries, strawberries, peaches, and mangoes. I have never made the glaze because the sweetness from the fruit and dough is enough. It has always turned out delicious.
     
  4. I love that this is low fat and so simple to make. I made two little cakes and they were so pretty. Omitted the almonds since I didn't have any, and I substituted the plain yogurt with strawberry yogurt and sour cream (about 1/4 C of each). I used frozen raspberries and it turned out great. This is a keeper, thx so much Amber!
     
  5. AWESOME! This is a great coffee cake. I use blackberries instead of raspberries, but its great either way. My kids love it and ask me to make it all the time. They can't tell that its lowfat and I usually make a double batch...it doesn't last long! Thanks for the yummy recipe.
     

RECIPE SUBMITTED BY

<p>I live in Arizona. Cooking is a relaxing hobby and I love finding healthy meals that have a lot of flavor and heart to them. Recipezaar has not let me down. I could not possibly pick a favorite cookbook. I love searching used bookstores for old cookbooks. I collect other cookbooks that look intresting or have healthy dishes. My collection is modest, but I love it. Also, I love the Taste of Home magazines. They have real food that real people cook. I would have to say my pet peeves are people who drive while talking on cell phones and people who cannot spell potato. It is p o t a t o not p o t a t o e. There is no e unless you are spelling the plural form of potato which is potatoes. I frequently see that word mispelled in recipes and it makes me think the recipe is somehow devalued because of the spellings. The Zaar system of ratings works for me. I do try to explain myself in my reviews and welcome any questions or comments on what I have said. It is not my intention to be mean-spirited if I did not like something (it is rare for me not to like a recipe though):) Recipezaar brings such a nice element to my life and I feel it has been enriched by the wealth of knowledge both in everyone's contributed recipes and on the forums. Also, it is such a nice feature that you can log on practically any time to get help with a recipe or ingredient that might otherwise be imtimidating to prepare by yourself.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes