Raspberry Coffee Cake

 

Love this recipe. I've made it several times. Yummy!  3 points for a serving, people! Can I get an amen?

This low fat treat is perfect for a holiday breakfast, when company's visiting, or a brunch. Enjoy!

 

 

Raspberry Coffee Cake

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 (vanilla will work, too)

2 tablespoons butter or stick margarine, melted

1 teaspoon vanilla extract

3 tablespoons brown sugar

1 cup unsweetened fresh or frozen raspberries*

 

Glaze**

1/4 cup confectioner's 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 2/3 of the batter into an 8 inch 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.

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. Yield: 8 servings.

 

*if you use frozen raspberries, do not thaw them before using.

**I'm leaving the recipe just as it's written to keep the point count intact, but you may find you want more glaze than the recipe calls for. In that case, throw caution to the wind and double or even triple the glaze ingredients...

 

picture credit:  Light and Tasty [renamed Healthy Cooking] magazine, Oct/Nov 2001, p.7; recipe: Merle Shapter