Community Pick
They Won't Know Raspberry Coffee Cake
photo by ColoradoCooking
- Ready In:
- 45mins
- Ingredients:
- 15
- Yields:
-
8 slices
ingredients
- 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
-
GLAZE
- 1⁄4 cup confectioners' sugar
- 1 teaspoon nonfat milk
- 1⁄4 teaspoon vanilla extract
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.
Reviews
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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.
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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!
see 41 more reviews
Tweaks
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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.
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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!
see 3 more tweaks
RECIPE SUBMITTED BY
Amber of AZ
Phoenix, Arizona
<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>