Raspberry Coffee Cake

.




Last Sunday morning, I was faced with an almost-bare-naked refrigerator and a hungry family, plus an overnight guest. Normally I would tell my family to eat cold cereal or toast, or make a pot of cream of wheat, but I wanted to have something special when our guest awoke.

I did have a bag of frozen raspberries, exactly two eggs, a pint of low-fat sour cream, and pantry basics, such as flour and sugar. I found this coffee cake recipe that fit the bill, and it was not only very tasty -- moist from the sour cream, tangy from the raspberries -- it was relatively low in fat. I doubled it, for two cakes, and by Monday morning after breakfast it was all gone.

Raspberry Coffee Cake


1 c. all-purpose flour
1/2 c. sugar
½ teasp. baking powder
¼ teasp. baking soda
¼ teasp. salt
1 egg
½ c. low-fat sour cream or yogurt
2 tbsp. butter, melted

1 teasp. vanilla extract
1/4 c. brown sugar
1 c. fresh, or frozen unsweetened raspberries

GLAZE:
¼ c. confectioners' sugar
1 teasp. milk
¼ teasp. vanilla extract

In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, sour cream (or 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.

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.

Printer version.

Source: Modified from allrecipes.com

.

Pin It