Raspberry Coffee Cake Recipe

Nutrition Facts

  • One serving:
  • One piece
  • Calories:
  • 178
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 35 mg
  • Sodium:
  • 178 mg
  • Carbohydrate:
  • 32 g
  • Fiber:
  • 2 g
  • Protein:
  • 4 g
  • Diabetic Exchange:
  • 1 starch, 1 fruit, 1 fat.


Raspberry Crumble Coffee Cake

Don't be "intimidated" by the recipe directions for this coffee cake—it really isn't difficult to make.... View this recipe »



Raspberries

If using frozen raspberries, do not thaw before adding to batter. Read more »


Raspberry Coffee Cake

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"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!"

SERVINGS: 8

CATEGORY: Breads

METHOD: Baked

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

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.


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