Ingredients for Raspberry Or Blueberry Almond Coffee Cake
- Fresh Raspberry
- 1/4 cup packed light brown sugar
- 1 1/2 cups all-purpose flour
- Sugar
- Baking Powder
- Baking Soda
- Salt
- Plain Low Fat Yogurt
- 1/2 cup (1 stick) unsalted butter, melted
- Vanilla Extract
- 1 large egg
- Sliced Almonds
- 1/2 cup powdered sugar
- 1/4 cup milk
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How to Make Raspberry Or Blueberry Almond Coffee Cake
- Preheat oven to 350°F (175°C).
- In a medium bowl, gently combine 1 cup of fresh raspberries (or blueberries) and 1/4 cup packed light brown sugar. Set aside.
- In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1/2 teaspoon ground cinnamon.
- In a separate bowl, whisk together 1 cup plain yogurt, 1/2 cup (1 stick) unsalted butter, melted, 1 teaspoon vanilla extract, and 1 large egg.
- Add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix.
- Pour two-thirds of the batter into an 8-inch round cake pan coated with cooking spray.
- Spoon the raspberry (or blueberry) mixture evenly over the batter.
- Pour the remaining batter over the fruit mixture.
- Sprinkle 1/4 cup sliced almonds over the top.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, whisk together 1/4 cup milk, 1/2 cup powdered sugar, and 1/4 teaspoon vanilla extract until smooth.
- Drizzle the glaze over the cooled cake and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
75g
Fat
11g
Carbs
10g
