Raspberry-Almond Coffeecake(Low-Fat) Recipe

Name: Raspberry-Almond Coffeecake(Low-Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. fresh raspberries; 3 Tbsp. brown sugar; 1 c. all-purpose flour; 1/3 c. sugar; 1/2 tsp. baking powder; 1/4 tsp. baking soda; 1/8 tsp. salt; 1/2 c. plain low-fat yogurt; 2 Tbsp. margarine, melted; 1 tsp. vanilla extract; 1 egg; vegetable cooking spray; 1 Tbsp. sliced almonds; 1/4 c. sifted powdered sugar; 1 tsp. skim milk; 1/4 tsp. vanilla extract

Servings: persons

1 c. fresh raspberries
3 Tbsp. brown sugar
1 c. all-purpose flour
1/3 c. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/2 c. plain low-fat yogurt
2 Tbsp. margarine, melted
1 tsp. vanilla extract
1 egg
vegetable cooking spray
1 Tbsp. sliced almonds
1/4 c. sifted powdered sugar
1 tsp. skim milk
1/4 tsp. vanilla extract

1
Combine raspberries and brown sugar in a bowl.
2
Toss well and set aside.
3
Combine flour and next 4 ingredients in a large bowl. Combine yogurt and next 3 ingredients; stir well.
4
Add to dry ingredients, stirring just until moistened.
5
Spoon two-thirds of batter into an 8-inch round cake pan, coated with cooking spray, and spread evenly.
6
Top with raspberry mixture.
7
Spoon remaining batter over raspberry mixture; top with almonds.
8
Bake at 350u00b0 for 40 minutes or until a wooden pick inserted in center comes out clean.
9
Let cool 10 minutes.
10
Combine powdered sugar, milk and 1/4 teaspoon vanilla; stir well.
11
Drizzle over cake.
12
Serve warm or at room temperature.
13
8 servings.
14
1 wedge. Calories:
15
172.
16
Fat grams:
17
4.4

477

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 c. fresh raspberries, 3 Tbsp. brown sugar, 1 c. all-purpose flour, 1/3 c. sugar, and more.

Yes, Raspberry-Almond Coffeecake(Low-Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Raspberry-Almond Coffeecake(Low-Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions