Raspberry coffee cake or a taste of heaven

A taste of heaven according to my step-son, he is a picky eater and had actually decided a few days before that he did not like raspberries. Still, he saw the cake and having a sweet tooth decided he wanted a piece. His opinion was that it tasted like heaven, and what he doesn’t know is that I skipped the glaze so it was less sweet than it could have been. Give it a try maybe your family will like it too. The recipe is easy to make and could probably be varied with any fruit you have at hand.

Raspberry-Almond Coffee Cake
The complete cooking light cookbook

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain low-fat yogurt (used 2%)
2 tablespoons butter melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 tablespoon sliced almonds
1/4 cup sifted powdered sugar
1 teaspoon milk
1/4 teaspoon vanilla extract

Preheat oven to 350 degrees
Combine raspberries and brown sugar in a bowl and set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla and eggs; add to flour mixture, stirring until just until moist.
Spoon two-thirds of batter into a greased 8-inch round pan. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
Bake at 350 degrees for 40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes on a wire rack. Combine powdered sugar, milk and 1/4 teaspoon vanilla. Drizzle over cake. Serve warm or at room temperature.



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