They Won'T Know Raspberry Coffee Cake

• 1 cup all-purpose flour
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1/2 cup low-fat plain yogurt
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1 teaspoon vanilla extract
• 3 tablespoons brown sugar
• 1 cup unsweetened raspberry (fresh or frozen, if using frozen do not thaw)
• 1 tablespoon sliced almonds
• GLAZE
• 1/4 cup confectioners' sugar
• 1 teaspoon nonfat milk
• 1/4 teaspoon vanilla extract

1. In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
2. Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
3. Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.
4. Combine the brown sugar and raspberries; sprinkle over batter.
5. Spoon the remaining batter over the top.
6. Sprinkle with almonds.
7. Bake at 350u0b0F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
8. Cool for 10 minutes before removing from pan to a wire rack.
9. In a small bowl, combine the glaze ingredients.
10. Drizzle over coffee cake.
11. Serve warm or at room temperature.

flour, sugar, baking powder, baking soda, salt, egg, lowfat plain yogurt, butter, vanilla, brown sugar, unsweetened raspberry, almonds, sugar, nonfat milk, vanilla

Taken from www.food.com/recipe/they-wont-know-raspberry-coffee-cake-71263 (may not work)