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Raspberry Coffee Cake

By: Merle Shapter  
"'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!'"

Rating: This weblink has been rated 7 times with an average star rating of 4.0 Read Reviews (7)

Rate/Review | 147 people have saved this

Prep Time:
20 Min
Cook Time:
35 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 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 or stick margarine
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 cup fresh or frozen unsweetened raspberries*
  • 1 tablespoon sliced almonds
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1 teaspoon fat free milk
  • 1/4 teaspoon vanilla extract

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. Spoon two-thirds of the batter into an 8-in. round baking pan coated with nonstick cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
  2. Bake at 350 degrees F 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.

Footnotes

  • If using frozen raspberries, do not thaw before adding to 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2007 by katmcgilly 
AMAZING!!!!!!!! MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 21, 2007 by nikki 
i dont know what went wrong. I followed the recipe perfectly but there wasn't enough cake... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by Melissa 
This was great! I have made this a couple of times & this is really flexible to... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 28, 2009 by Donna's 
Love this recipe!...I change it out with Blueberries or Strawberries and whatever yogurt I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2009 by Sheri S. 
I used vanilla yogurt instead of plain and didn't use the glaze. I was pretty frustrated with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 23, 2009 by donna Supporting Member (Click to learn more about Supporting Membership)
This is such a good recipe. I only had blackberries so made that substitution. Everything... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 16, 2008 by JOSIEAMBLER 
It was pretty good, but not amazing. I melted the butter (didn't specify what to do with... MORE

 
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