Theywontknowraspberrycoffeecake Recipes

THEY WON'T KNOW RASPBERRY COFFEE CAKE

Steps:

• 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 (a pie or cake pan work great for this) coated with non-stick cooking spray.
• Combine the brown sugar and raspberries; sprinkle over batter.
• Spoon the remaining batter over the top.
• Sprinkle with almonds.
• Bake at 350°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.

FRESH RASPBERRY COFFEE CAKE

Steps:

• Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
• In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
• Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
• In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.