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

1. In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
2. Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
3. 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.
4. Combine the brown sugar and raspberries; sprinkle over batter.
5. Spoon the remaining batter over the top.
6. Sprinkle with almonds.
7. Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
8. Cool for 10 minutes before removing from pan to a wire rack.
9. In a small bowl, combine the glaze ingredients.
10. Drizzle over coffee cake.
11. Serve warm or at room temperature. 
    recipes indian
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