Raspberry-Almond Coffeecake
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Raspberry-Almond Coffeecake
  Coffee cake  
Last updated 6/12/2012 1:19:55 AM. Recipe ID 51444. Report a problem with this recipe.
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      Title: Raspberry-almond coffeecake
 Categories: Desserts -, Fruit - fre, Lf (<30%cff, Quick & eas
      Yield: 8 Servings
      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
   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.

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Recipe ID 51444 (Apr 03, 2005)

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