Berry Good Coffee Cake Recipe

Ingredients
<br>- 1 cup all-purpose flour
<br>- ⅓ cup white sugar
<br>- ½ teaspoon baking powder
<br>- ¼ teaspoon baking soda
<br>- ¼ teaspoon salt
<br>- 1  egg
<br>- ½ cup reduced-fat plain yogurt
<br>- 2 tablespoons butter, melted
<br>- 1 teaspoon vanilla extract
<br>- 3 tablespoons brown sugar
<br>- 1 cup fresh or frozen raspberries
<br>- 1 tablespoon slivered almonds
<br>- ¼ cup confectioners' sugar
<br>- 1 teaspoon fat free milk
<br>- ¼ teaspoon vanilla extract
<br><p></p>Directions
<br>step 1: Preheat oven to 350 degrees F (175 degrees C).  Lightly coat an 8 inch round cake pan with nonstick cooking spray.
<br>step 2: Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl.  In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract.  Stir the egg mixture into the flour until well moistened.  Toss the raspberries with the brown sugar in a small bowl.
<br>step 3: Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds.  Spoon the remaining batter over the raspberries.
<br>step 4: Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes.  Set aside to cool.
<br>step 5: To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth.  Drizzle glaze over the cooled coffee cake.  Serve at room temperature.
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Ingredients
- 1 cup all-purpose flour
- ⅓ cup white sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- ½ cup reduced-fat plain yogurt
- 2 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 3 tablespoons brown sugar
- 1 cup fresh or frozen raspberries
- 1 tablespoon slivered almonds
- ¼ cup confectioners' sugar
- 1 teaspoon fat free milk
- ¼ teaspoon vanilla extract

Directions
step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray.
step 2: Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
step 3: Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
step 4: Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
step 5: To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.

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