“This yummy recipe is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser.” - by Sarah
Ingredients
Adjust Servings
Original recipe yields 1 coffee cake
Directions
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray.
- Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
- Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
- Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
- To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.
Nutrition
Amount Per Serving (8 total)
- Calories
- 182 cal
- 9%
- Fat
- 4.4 g
- 7%
- Carbs
- 32.4 g
- 10%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"I was surprised by the bad reviews. I just took the second one of these out of the oven, and wanted to see if anyone tried other fruits. This is truly delicious. Yes, the batter is thick. I used light..." See more sour cream instead of the yogurt, because I had it on hand. The secret is to barely mix the wet ingredients into the dry. Then use a spoon to spread the batter in the pan. I also drizzled the glaze on as soon as getting the cake out of the oven. This is yummy either hot, or room temp. Delicious and beautiful!"
OHEATHER10
"This was just OK. Not very good. I had to add some milk to the batter because it was WAY too thick. Bland in flavor, and the raspberries make it soggy at the bottom...." See more"
KitchenWitch
"Perhaps the poor reviews came from those less experienced with this type of old-timey fruit dessert, like a slump, a pandowdy or a slumgullion; the dough is supposed to be "glumpy." As for me, I used..." See more vanilla yogurt (I had it on hand) and thus the cake was extra vanilla-y! I did bake it several minutes longer, but I like my cakes a bit more browned. I used frozen raspberries, my stash from last summer's fence row harvest, and I'm delighted with the results."
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