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Raspberry Almond Coffee Cake

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“This is a recipe from my Mom and I've had to be a detective to figure out where she got it from. I think this one is from Cooking Light because it seems to be somewhat 'lightened'. The original recipe called for 2 T. of margarine but we don't use margarine in my house so I've replaced it with butter. Use the margarine if you wish (margarine has trans fats but I won't do the lecture).”
READY IN:
1hr
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. preheat oven to 350°.
  2. Combine raspberries and brown sugar in a bowl, set aside.
  3. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoons vanilla and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
  4. Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes on a wire rack.
  5. Combine powdered sugar, milk, and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.

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