A fabulous coffee cake that is perfect morning, noon, afternoon or night!
Ingredients
1 c fresh Raspberries
3 Tblsp Brown Sugar
1 c all-purpose Flour
⅓ c White Sugar
½ tsp Baking Powder
¼ tsp Baking Soda
⅛ tsp Salt
½ c 0% Fat Greek Yogurt
2 Tblsp Butter, melted
1 tsp Vanilla Extract
1 Egg
¼ c Sliced Almonds
¼ c sifted Confectioners' Sugar
1 tsp Milk
¼ tsp Vanilla Extract
Instructions
Preheat oven to 350F degrees. Spray an 8 inch round cake pan with cooking spray.
Combine raspberries and brown sugar in a bowl. Set aside.
In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon ⅔ of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
Combine confectioners' sugar, milk, and ¼ teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Recipe by Thru the Bugs on My Windshield at https://www.thruthebugsonmywindshield.com/2012/09/30/happy-birthday-shelby-a-k-a-grumpys-honeybunch/