[X]

Home > Recipes > Raspberry Coffee Cake

Raspberry Coffee Cake Recipe

Raspberry Coffee Cake Recipe photo by Taste of Home

Read reviews (4)

Rate recipe

"Who says you can't eat coffee cake when you're watching your weight?" asks Merle Shapter from Delta, British Columbia. "This is one of my favorite recipes. It's perfect for a brunch buffet, with bits of raspberry in every moist bite and a drizzle of frosting and toasted almonds on top. Yum!"

This recipe is:

Healthy

Diabetic Friendly

[X]

Rate Raspberry Coffee Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raspberry Coffee Cake Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 8 Servings

20 35 55

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 reduced-fat plain yogurt
2 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened fresh or frozen raspberries
1 tablespoon sliced almonds
GLAZE:
1/4 cup confectioners' sugar
1 teaspoon fat-free 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 coated with cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
Bake at 350° 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. Yield: 8 servings.

Editor's Note: If using frozen raspberries, use without thawing to avoid discoloring the batter.

Nutritional Analysis: One piece equals 178 calories, 4 g fat (2 g saturated fat), 35 mg cholesterol, 178 mg sodium, 32 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.

Originally published as Raspberry Coffee Cake in Light & Tasty October/November 2001, p7

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Raspberry Coffee Cake

Raspberry Coffee Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-4) of 4 reviews

Sort Reviews:

Reviewed on Mar. 31, 2012 by Raspberryparade

turned out very good and just the right size to serve with brunch or dinner

Reviewed on Jan. 31, 2012 by LelaRose

This is indeed a very healthy recipe for anyone watching their sugar and/or weight. I had a hard time spreading my batter out in the pan & even getting it out of the pan. I didn't realize how thick the batter would be (mine was the consistency of pizza dough). However, this will be a great healthy batter for using in cobblers & pot pies and as a crumb topping. I think it might have turned out better if I had used a much smaller pan. Also, I didn't have plain yogurt so I used strawberry banana flavor. I'm sure that changed the flavor a lot but it was still good and the bananas in the yogurt made it smell great. I may try it again in a smaller pan or add a litte buttermilk.

Reviewed on Oct. 22, 2011 by mewolcott412

I made this, and I used a vanilla bean yogurt in the batter, as opposed to plain, and I used almond extract in the glaze. Very tasty indeed.

Reviewed on Aug. 18, 2010 by Jlc2126

This cake is excellent. I made it with fresh raspberries and left out the nuts and glaze and it was still great. I love the tartness of the raspberries against the sweetness of the cake!