THEY WON’T KNOW RASPBERRY COFFEE CAKE
THEY WON’T KNOW RASPBERRY COFFEE CAKE
READY IN: 45mins |
YIELD:8 slices | UNITS:US |
THEY WON’T KNOW RASPBERRY COFFEE CAKE INGREDIENTSNutrition
- 1cup all-purpose flour
- 1⁄3cup sugar
- 1⁄2teaspoon baking powder
- 1⁄4teaspoon baking soda
- 1⁄4teaspoon salt
- 1egg
- 1⁄2cup low-fat plain yogurt
- 2tablespoons butter or 2 tablespoonsmargarine, melted
- 1teaspoon vanilla extract
- 3tablespoons brown sugar
- 1cup unsweetened raspberry (fresh or frozen, if using frozen do not thaw)
- 1tablespoon sliced almonds
GLAZE
- 1⁄4cup confectioners’ sugar
- 1teaspoon nonfat milk
- 1⁄4teaspoon 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.
- Serve warm or at room temperature.
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