Raspberry Almond Coffee Cake

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).

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  cup fresh raspberry
• 3  tablespoons brown sugar
• 1  cup flour
• 1⁄3 cup sugar
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon baking soda
• 1⁄8 teaspoon salt
• 1⁄2 cup plain low-fat yogurt
• 2  tablespoons butter, melted
• 1  teaspoon vanilla extract
• 1  large egg
•  cooking spray
• 1  tablespoon  sliced almonds
• 1⁄4 cup  sifted powdered sugar
• 1  teaspoon skim milk
• 1⁄4 teaspoon vanilla extract

Directions

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.