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–+ servings

Raspberry-Almond Coffeecake

There is poetry in the small. Consider this a treat for two, (over a weekend).
Print Recipe
A slice of raspberry almond coffee cake on a plate, set in front of the serving pan of the cake.
Prep Time:15 minutes
Cook Time:40 minutes

Equipment

Ingredients

  • 1 cup raspberries, fresh
  • 2 Tbsp brown sugar
  • 1 cup flour
  • 1/3 cup sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup plain Greek yogurt
  • 2 Tbsp butter, melted
  • 1 tsp vanilla
  • 1 large egg
  • 1 Tbsp sliced almonds
  • 1/2 cup powdered sugar
  • 1-2 tsp milk or half and half
  • 1 tsp vanilla

Instructions

  • Preheat oven to 350°. Combine raspberries and brown sugar in a bowl.
  • Combine flour, sugar, baking powder, baking soda, and salt in a large bowl.
  • Combine yogurt, butter, tsp vanilla, and 1 egg in small bowl; stir well. Add to flour mixture, stirring just until moist.
  • Spoon 2/3 of batter into an 8-inch round cake pan sprayed with cooking spray. Spread evenly. Top with raspberry/brown sugar mixture. Drop remaining batter over raspberry mixture with a spoon. (You may not have enough to fully cover the pan. Don't worry; the spacing adds craters that will catch the glaze!) Top with sliced almonds.
  • Bake at 350° for 40 minutes or until toothpick inserted into center comes out clean. Let cool 10 minutes on wire rack.
  • Combine powdered sugar, milk, and tsp of vanilla. Stir well. Drizzle glaze over coffeecake.
Servings: 6