Ingredients
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1 cup all-purpose flour
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1/3 cup sugar
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1/2 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup low-fat plain yogurt
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2 tablespoons butter or 2 tablespoons margarine, melted
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1 teaspoon vanilla extract
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3 tablespoons brown sugar
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1/4 cup confectioners' sugar
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1 teaspoon nonfat milk
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1 egg
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1 tablespoon sliced almonds
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1 cup unsweetened raspberry (fresh or frozen, if using frozen do not thaw)
Instructions
- 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.