Glazed Raspberry Coffee Cake
Total TimePrep: 20 min. Bake: 35 min. + cooling
- 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
- 1/4 cup confectioners' sugar
- 1 teaspoon fat-free milk
- 1/4 teaspoon vanilla extract
- 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.
Editor's NoteIf using frozen raspberries, use without thawing to avoid discoloring the batter.
Nutrition Facts1 piece: 178 calories, 4g fat (2g saturated fat), 35mg cholesterol, 178mg sodium, 32g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 starch, 1 fruit, 1 fat.
Jul 9, 2015
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.
Jul 24, 2014
My family loves this recipe! I use vanilla yogurt and almond extract instead.
Mar 31, 2012
turned out very good and just the right size to serve with brunch or dinner
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.
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.
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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