Raspberry Almond Coffee Cake

I wanted something special for breakfast today, and I noticed I had this recipe in my collection. I also wanted to use up the froze raspberries we had in our freezer because I was sure they would taste like the freezer. Yuck.

It comes from an article called 'The Almond Advantage' in a Successful Farming magazine.You can also find it online.


Oven: 350 degrees F.
1 cup fresh or frozen raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain yogurt
2 tablespoons margarine or butter, melted
1 egg
1 teaspoon vanilla
1 tablespoon sliced almonds
Powdered sugar (optional)
Step 1: Grease an 8 1/2-inch round baking pan; set aside. In a small bowl, combine berries and brown sugar; set aside.
Step 2: In a large bowl, stir together flour, granulated sugar, baking powder, baking soda, and salt. In another bowl, stir together yogurt, melted margarine or butter, egg, and vanilla. Add to flour mixture, stirring just until blended.
Step 3: Spoon about two thirds of the batter (about 1 cup) into prepared pan. Top with the raspberry mixture. Drop remaining batter in small spoonfuls over raspberry mixture. Sprinkle with sliced almonds.
Step 4: Bake in a 350 degrees F. oven for 35 to 40 minutes or until toothpick inserted into cake portion comes out clean. Cool in pan on wire rack. Before serving, sprinkle with powdered sugar, if desired. Makes 8 servings.
Nutrition facts per serving: 165 calories, 4 g fat, 28 mg cholesterol, 155 mg sodium, 28 g carbohydrates, 2 g fiber, 4 g protein.

It was good but nothing too special. I was skeptical that it would turn out okay because it seemed like quite the small amount of batter, but it rose up nicely in the oven and made just the right amount for us (definitely not 8 servings worth).