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Raspberry Coffee Cake


Raspberry Coffee Cake

Looking for an easy way to bake up some fabulous summer berries? It's a raspberry coffee cake with streusel topping for the win!

Sometimes they are awesome, other times are yucky. They are bursting full of juice which I love.  But they also are a bit fuzzy which I hate.

Now depending on how they are served, I can totally eat them by the handful, while other times, well, let’s just say I wish they were not on the table.

Anyway, whenever I find an ingredient that I do not like, I try to find a way to turn it into something I would like.  For example, cherries.

I have always detested cherries.  But recently, I shared a recipe where I took what I detested and made it into a cheesecake lush dessert that is positively amazing.

Those are the things I love to do.  Now raspberries are the same.  I have taken this ingredient which I have never been truly fond of and worked with it until I found a way to make it totally delicious.

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 low-fat plain yogurt

2 tablespoons butter or 2 tablespoons margarine, melted

1 teaspoon vanilla extract

3 tablespoons brown sugar

1 cup unsweetened raspberry (fresh or frozen, if using frozen do not thaw)

1 tablespoon sliced almonds

Glaze:

1/4 cup confectioners’ sugar

1 teaspoon nonfat 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 (a pie or cake pan work great for this) coated with non-stick cooking spray.

Combine the brown sugar and raspberries; sprinkle over batter.

Spoon the remaining batter over the top.

Sprinkle with almonds.

Bake at 350°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.11 Serve warm or at room temperature.

And Enjoy...!

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