Monday, February 17, 2014

Pinned It Made It Monday Week 7

Oops, with all my block party projects, I forgot to make this go live. I made this raspberry coffee cake last week. I first made this several years ago after my FIL's heart surgery. The dr. had told his kids they needed to change how they ate then and after we got home, I went thru recipes trying to find heart healthy ones and this is a favorite I found in Taste of Home.

 Raspberry Coffee Cake Recipe
source: Taste of Home

This is very moist and yummy. I made it a few weeks ago for my brother and SIL and they enjoyed it too.

Glazed Raspberry Coffee Cake

8 ServingsPrep: 20 min. Bake: 35 min. + cooling


  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/3 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 1/2 cup reduced-fat plain yogurt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
  • 3 tablespoons brown sugar
  • 1 cup unsweetened fresh or frozen raspberries
  • 1 tablespoon sliced almonds
  • GLAZE:
  • 1/4 cup confectioners' sugar
  • 1 teaspoon fat-free milk
  • 1/4 teaspoon vanilla extract


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. 

Yield: 8 servings.

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