Raspberry Almond Coffee Cake

• 1 cup fresh raspberry
• 3 tablespoons brown sugar
• 1 cup flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 cup plain low-fat yogurt
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1 large egg
• cooking spray
• 1 tablespoon sliced almonds
• 1/4 cup sifted powdered sugar
• 1 teaspoon skim milk
• 1/4 teaspoon vanilla extract

1. preheat oven to 350u0b0.
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 350u0b0 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.

fresh raspberry, brown sugar, flour, sugar, baking powder, baking soda, salt, yogurt, butter, vanilla, egg, cooking spray, almonds, powdered sugar, milk, vanilla

Taken from www.food.com/recipe/raspberry-almond-coffee-cake-173320 (may not work)