The best delicious Raspberry-almond Coffeecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Raspberry-almond Coffeecake recipe today!
Hello my friends, this Raspberry-almond Coffeecake recipe will not disappoint, I promise! Made with simple ingredients, our Raspberry-almond Coffeecake is amazingly delicious, and addictive, everyone will be asking for more Raspberry-almond Coffeecake.
What Makes This Raspberry-almond Coffeecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Raspberry-almond Coffeecake.
Ready to make this Raspberry-almond Coffeecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
1 c Fresh raspberries
3 tb Brown sugar
1 c Flour
1/3 c Sugar
1/2 ts Baking powder
1/4 ts Baking soda
1/8 ts Salt
1/2 c LF yogurt
2 tb Stick margarine; melted
1 ts Vanilla
1 lg Egg
1 tb Sliced almonds
1/4 c Sifted icing sugar
1 ts Skim milk
1/4 ts Vanilla
1. In small bowl, combine rasperries and brown sugar. Set aside.
2. In large bowl, combine flour, sugar, baking powder, baking soda,
and salt. Set aside.
3. In small bowl, stir together yogurt, margarine, vanilla and egg.
Add to flour mixture, stirring just until moist.
4. Spoon 2/3 of batter into sprayed 8″ round cake pan, and spread
evenly.
Top with raspberry mixture, and spoon remaining batter overtop. Top
with almonds. Bake at 350F for 40 mins until tester comes clean.
Let cool 10 mins on rack.
5. For icing. Combine all ingredients and drizzle over cake. Serve
warm or at room temp.
~~~~~~~~~~~~~~~~~~~~~~~~~
“Bursts with sweet, tangy bite of fresh raspberries, although most any
in-season berry will work. Not too gooey and not too sweet…”
My notes: Took this to Thxgiving gathering and it went over well.
Very quick and convenient to make, and looks quite presentable.
Per serving:
176 calories, 4.5g fat (23% CFF)
59 mg calcium, 131mg sodium
28 mg chol.
Contributor: Cooking Light, April 1997
Yields
8 Servings
Leave a Reply