Glazed Raspberry Coffee Cake
"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!"
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
Reviews
Yes, this is very good . But it always amuses me that a few healthy buz words convinces people that something is actually healthy. Hey, we ALL want our cake and eat it too, don't we ? This recipe is sure tasty ! BUT do NOT think it is healthy. It is better than usuing whole fats, but is still intended as a splurgy snack or dessert. Don't get me wrong splurgers are good sometimes. Just not as a large part of a healthy diet ...if that is actually what you are truely going for . Enjoy, just do not be fooled. This recipe also on allrecipes.com. So if you want to see more reviews ck that site out as well. To fix the stiff batter issue just add 2T or so of milk into the wet ingredients. Bake time is the same. . You can also double the batter, bake this in a 9 in spring form pan. 50 ish min Line the bottom of tbe spring form with parchment paper. Then spray the entire inside of spring form with cooking spray. Bake APPROXIMATELY 50 min. for dounled recipe. Let cool. Glaze if desired , ( do not double the glaze) Or just dust ligbtly with confectioners . sugar. . I think this recipe also works when, doubled and baked in a 9x13 sprayed pan 48 to 50 ish min..
This is an outstanding cake and a great addition to a brunch menu. I used fresh raspberries (8 oz. container). The raspberries covered the entire top of the cake. I made the cake the evening before I served brunch then covered the cake with plastic wrap over night. When the cake was served I noted that the center of the cake had become too moist. Either I used too many berries or I should not have covered the cake tightly with plastic wrap. Next time I will stick with a measured one cup of berries rather than using a full 8 oz. pkg. Had I served the cake the day it was baked, the center may not have become too moist. If serving the same day it is baked I would again use the 8 oz. pkg. of berries! The cake has just the right amount of sweetness and I look forward to making it again.
My family loves this recipe! I use vanilla yogurt and almond extract instead.
turned out very good and just the right size to serve with brunch or dinner
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.
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.
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!