Ingredients
1 cup all-purpose flour1/3 cup sugar1/2 teaspoon baking powder1/4 teaspoon baking soda1/4 teaspoon salt1 egg1/2 cup reduced-fat plain yogurt2 tablespoons butter1 teaspoon vanilla extract3 tablespoons brown sugar1 cup unsweetened fresh or frozen raspberries1 tablespoon sliced almondsGLAZE:1/4 cup confectioners’ sugar1 teaspoon fat-free milk1/4 teaspoon vanilla extract
Preparation
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 two-thirds of the batter into an 8-in. round baking pan coated with cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
Bake at 350° 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.
