posted by Terrytx 05-01-101 6:50 AM
* Exported from MasterCook *
Raspberry-Almond Coffeecake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Breads Breakfast
Amount Measure Ingredient -- Preparation Method
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1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose 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 stick margarine, 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
Preheat oven to 350º.
Combine raspberries and brown sugar in a bowl. Set aside.
Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 teaspoon 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.
Bake at 350º for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.
Servings/Serving Size:8 servings
Nutrition Facts(per Serving): 176 calories, 30.4 g carbohydrates, 28 mg cholesteral, 4.5 g fat, 131 mg sodium, 3.5 g protein, 59 g calcium, 1.1 g iron, 1.7 g fiber