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Glazed Raspberry Coffee Cake Recipe
Glazed Raspberry Coffee Cake Recipe photo by Taste of Home

Glazed Raspberry Coffee Cake Recipe

Publisher Photo
"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!"
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 8 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Raspberry Coffee Cake in Light & Tasty October/November 2001, p7

Nutritional Facts

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.

Reviews for Glazed Raspberry Coffee Cake

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 24, 2014

"My family loves this recipe! I use vanilla yogurt and almond extract instead."

MY REVIEW
Reviewed Mar. 31, 2012

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

MY REVIEW
Reviewed Jan. 31, 2012

"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."

MY REVIEW
Reviewed Oct. 22, 2011

"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."

MY REVIEW
Reviewed Aug. 18, 2010

"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!"

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