Raspberry Coffee Cake

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Get it on Google Play


1 cup all-purpose flour / plain flour

1/3 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 egg

1/2 cup low-fat plain yogurt

2 tablespoons butter or 2 tablespoons margarine, melted

1 teaspoon vanilla extract

3 tablespoons brown sugar

1 cup unsweetened raspberry (fresh or frozen, if using frozen do not thaw)

1 tablespoon sliced almonds

1/4 cup confectioners' sugar / icing sugar (glaze)

1 teaspoon non fat milk (glaze)

1/4 teaspoon vanilla extract (glaze)


1. In a bowl, combine the flour, sugar, baking powder, baking soda, and salt. Combine the egg, yogurt, butter, and vanilla and add to dry ingredients just until moistened.

2. 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.

3. Combine the brown sugar and raspberries. Sprinkle over batter. Spoon the remaining batter over the top. Sprinkle with almonds.

4. Bake at 350 degrees F / 177 degrees C / Gas 4 Moderate for 35-40 minutes or until cake springs back when lightly touched and is golden brown.

5. Cool for 10 minutes before removing from pan to a wire rack.

6. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature.

Bon Appetit!

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