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Raspberry or Blueberry Almond Coffee Cake

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“I got this recipe from a Cooking Light cookbook and have made it several times. It is a great alternative to your everyday pancakes or eggs. While the recipe originally calls for the use of raspberries, my family likes using blueberries better! You MUST try this!”
READY IN:
55mins
SERVES:
8
YIELD:
1 coffeecake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine raspberries (or blueberries) 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 teaspoon vanilla and egg in a small bowl. Stir well.
  4. Add to the flour mixture, stirring just until moist.
  5. Spoon two-thirds of the batter into an 8-inch round cake pan coated with cooking spray.
  6. Top with raspberry (or blueberry) mixture.
  7. Spoon remaining batter over raspberry (or blueberry) mixture. Top with almonds.
  8. Bake at 350°F for 40 minutes. Let cool slightly.
  9. Combine milk, powdered sugar and 1/4 teaspoon vanilla. Stir well and drizzle over cake.

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