Raspberry-Almond Coffeecake

[Guest guest]

I found this one here at work, and I have more at home, including the actual

magazine if it's not in MasterCook yet. You may hear from Karen Sonnessa too --

she may have it. This may not be the exact recipe you're looking for, but

it sounds so close I thought I'd go ahead and send it. I'll check some more

when I get home.

 

* Exported from MasterCook *

 

Raspberry-Almond Coffeecake

 

Recipe By : Cooking Light, May 1994, page 76

Serving Size : 8 Preparation Time :0:06

Categories : Breads Award Winners

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

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

2 tablespoons margarine -- melted

1 teaspoon vanilla extract

1 egg

Vegetable cooking spray

1 tablespoon sliced almonds

1/4 cup sifted powdered sugar

1 teaspoon skim milk

1/4 teaspoon vanilla extract

 

Combine raspberries and brown sugar in a bowl. Toss well, and set aside.

 

Combine flour and next 4 ingredients in a large bowl. Combine yogurt and

next 3 ingredients; stir well. Add to dry ingredients, stirring just until

moistened. Spoon two-thirds of batter into an 8-inch round cake pan coated

with cooking spray, and spread evenly. Top with raspberry mixture. Spoon

remaining batter over raspberry mixture; top with almonds.

 

Bake at 350 degrees for 40 minutes or until a wooden pick inserted in

center comes out clean. Let cool 10 minutes. Combine powdered sugar, milk,

and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Yield: 8 servings

(serving size: 1 wedge).

 

 

 

 

 

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Serving Ideas : Serve warm or at room temperature.