Raspberry Almond Coffee Cake

• Adapted from "Taste of Home"
• 1 cup 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 raspberry or raspberry cheesecake flavored yogurt
• 2 tablespoons butter 
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
• 1 cup fresh or frozen unsweetened raspberries*
• 1/4 cup sliced almonds
• 
  
• GLAZE:
• 1/4 cup confectioners' sugar
• 1 teaspoon fat free milk
• 1/4 teaspoon vanilla extract

1. 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 nonstick cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.
2. Bake at 350 degrees F 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.

Extra

*If using frozen raspberries, do not thaw before adding to batter.  

Nutrition per serving: 178 calories, 4 g fat, 32 g carbohydrate, 2 g fiber, 4 g protein.