Prep Time:
15 mins
Cook Time:
35 mins
Additional Time:
1 hr
Total Time:
1 hr 50 mins
Servings:
8
Yield:
1 (8-inch round) coffee cake
Ingredients
Glaze:
- ¼cupconfectioners' sugar
- 1teaspoonfat-free milk
- ¼teaspoonvanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Lightly coat an 8-inch round cake pan with cooking spray.
Sift flour, white sugar, baking powder, baking soda, and salt into a large bowl. Whisk yogurt, egg, melted butter, and 1 teaspoon vanilla extract together in a bowl until well combined; stir into flour mixture until batter is well moistened.
Toss raspberries and brown sugar together in a small bowl until evenly coated.
Pour ⅔ batter into the prepared pan; sprinkle with raspberry mixture and almonds. Spoon remaining ⅓ batter on top.
Bake in the preheated oven until center springs back when lightly touched, 35 to 40 minutes. Cool completely in the pan on a wire rack.
Stir confectioners' sugar, milk, and ¼ teaspoon vanilla extract together in a small bowl until glaze is smooth.
Drizzle glaze over cooled coffee cake. Serve at room temperature.
Nutrition Facts (per serving)
| 182 | Calories |
| 4g | Fat |
| 32g | Carbs |
| 4g | Protein |
