THEY WON'T KNOW RASPBERRY COFFEE CAKE
They won't know that this raspberry coffee cake is low calorie and low fat. The only thing they will know is that you are an excellent baker and this cake is delicious. I usually do not bother with the glaze. The recipe loses nothing if you opt for a glaze free coffee cake. Enjoy! P.S. This is 3 points per slice.
Provided by Amber of AZ
Categories Quick Breads
Time 45m
Yield 8 slices
Number Of Ingredients 15
Steps:
- 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 (a pie or cake pan work great for this) coated with non-stick cooking spray.
- Combine the brown sugar and raspberries; sprinkle over batter.
- Spoon the remaining batter over the top.
- Sprinkle with almonds.
- Bake at 350°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.
Nutrition Facts : Calories 181.8, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.8, Sodium 182, Carbohydrate 32.4, Fiber 1.5, Sugar 19, Protein 3.6
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