This yummy recipe is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser.

Sarah
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Glaze

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly coat an 8 inch round cake pan with nonstick cooking spray.

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  • Sift together the flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk together the egg, yogurt, butter, and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.

  • Pour 2/3 of the batter into the cake pan and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.

  • Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.

  • To make the glaze, stir together the sugar, milk, and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.

Nutrition Facts

182 calories; 4.4 g total fat; 32 mg cholesterol; 177 mg sodium. 32.4 g carbohydrates; 3.6 g protein; Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/09/2006
I was surprised by the bad reviews. I just took the second one of these out of the oven and wanted to see if anyone tried other fruits. This is truly delicious. Yes the batter is thick. I used light sour cream instead of the yogurt because I had it on hand. The secret is to barely mix the wet ingredients into the dry. Then use a spoon to spread the batter in the pan. I also drizzled the glaze on as soon as getting the cake out of the oven. This is yummy either hot or room temp. Delicious and beautiful! Read More
(19)

Most helpful critical review

Rating: 2 stars
06/14/2006
This was just OK. Not very good. I had to add some milk to the batter because it was WAY too thick. Bland in flavor and the raspberries make it soggy at the bottom. Read More
(7)
42 Ratings
  • 5 star values: 23
  • 4 star values: 12
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/09/2006
I was surprised by the bad reviews. I just took the second one of these out of the oven and wanted to see if anyone tried other fruits. This is truly delicious. Yes the batter is thick. I used light sour cream instead of the yogurt because I had it on hand. The secret is to barely mix the wet ingredients into the dry. Then use a spoon to spread the batter in the pan. I also drizzled the glaze on as soon as getting the cake out of the oven. This is yummy either hot or room temp. Delicious and beautiful! Read More
(19)
Rating: 5 stars
07/09/2006
I was surprised by the bad reviews. I just took the second one of these out of the oven and wanted to see if anyone tried other fruits. This is truly delicious. Yes the batter is thick. I used light sour cream instead of the yogurt because I had it on hand. The secret is to barely mix the wet ingredients into the dry. Then use a spoon to spread the batter in the pan. I also drizzled the glaze on as soon as getting the cake out of the oven. This is yummy either hot or room temp. Delicious and beautiful! Read More
(19)
Rating: 5 stars
11/22/2008
Perhaps the poor reviews came from those less experienced with this type of old-timey fruit dessert like a slump a pandowdy or a slumgullion; the dough is supposed to be "glumpy." As for me I used vanilla yogurt (I had it on hand) and thus the cake was extra vanilla-y! I did bake it several minutes longer but I like my cakes a bit more browned. I used frozen raspberries my stash from last summer's fence row harvest and I'm delighted with the results. Read More
(10)
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Rating: 5 stars
03/03/2007
I thought this was a fabulous coffee cake! The ingredients were perfectly balanced and it's a wonderful treat for those that choose to eat healthier. Obviously the bad reviews came from those who don't follow directions very well as it turned out beautifully for me. Read More
(9)
Rating: 5 stars
12/31/2011
This just may be the most spectacular recipe I've ever tried on this site (and I've tried many many many...). I made it as written except I added almond extract to the glaze. the dough (this is not batter) will absolutely be thick and sticky and not real easy to work with but that is how it is supposed to be. I baked mine in a small glass cake pan and it turned out fantastic! I'm going to make another one right now to take to work with me (I have to share this deliciousness with the world!!). Just made cake #2 this time with LEMON pudding and put lemon in the glaze. Oh my... Wish I had some poppyseeds... Read More
(7)
Rating: 2 stars
06/14/2006
This was just OK. Not very good. I had to add some milk to the batter because it was WAY too thick. Bland in flavor and the raspberries make it soggy at the bottom. Read More
(7)
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Rating: 5 stars
06/12/2011
If your looking for a traditional coffee cake type recipe this is probably not for you. I really loved this coffee cake because it wasn't overly sweet and "cakey" like some coffee cakes can be. I didn't have any raspberries on hand so I substituted with frozen peaches and strawberries and absolutely LOVED it. I also subbed Greek yogurt for regular. I panicked a little when it came time to "pour" the batter because my batter was far from "pourable". Instead I used a greased spoon to spread it in the pan. I was surprised by how moist and springy the cake was (if you're concerned about it being TOO soggy try reducing the amount of sugar added to the berries as this produces quite a bit of liquid). I can't wait to try this again with different fruit combinations! Read More
(6)
Rating: 5 stars
03/29/2011
Very I mean berry good coffee cake. I used a combination of blackberries and raspberries and it turned out great. And only 2 tablespoons of butter makes it even better! Read More
(5)
Rating: 5 stars
11/01/2013
I made this coffee cake for breakfast except I used frozen blueberries (because that's what I had). And followed the rest of the recipe as stated. Everything turned out just fine and it was really good. Thanks Sarah Read More
(5)
Rating: 5 stars
05/18/2008
This was really delicious! I love that it's lower in fat and not too sweet. Read More
(4)