Lo-Cal Raspberry-Almond Coffee Cake

• 1 c. fresh raspberries (can substitute frozen)
• 3 Tbsp. brown sugar
• 1 c. flour
• 1/3 c. sugar
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/8 tsp. salt
• 1/2 c. plain low-fat yogurt
• 2 Tbsp. margarine, melted
• 1 tsp. vanilla
• 1 egg
• vegetable cooking spray
• 1 Tbsp. sliced almonds
• 1/4 c. powdered sugar
• 1 tsp. milk (skim or other)
• 1/4 tsp. vanilla extract

1. Combine raspberries and brown sugar.
2. Combine flour and next 4 ingredients in large bowl.
3. Combine yogurt and next 3 ingredients; stir well.
4. Add to dry ingredients, stirring just until moistened. Spoon 2/3 batter into a 8-inch round cake pan coated with cooking spray and spread evenly.
5. Top with raspberry mixture.
6. Spoon remaining batter over raspberry.
7. Top with almonds.

fresh raspberries, brown sugar, flour, sugar, baking powder, baking soda, salt, yogurt, margarine, vanilla, egg, vegetable cooking spray, almonds, powdered sugar, milk, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=316416 (may not work)