Boysenberry Almond Coffeecake Recipe

• 1 c. fresh Boysenberries
• 3 Tbsp. brown sugar
• 1 c. all-purpose flour
• 1/3 c. sugar
• 1/2 tsp baking pwdr
• 1/4 tsp baking soda
• 1/8 tsp salt
• 1/2 c. plain low-fat yogurt
• 2 Tbsp. stick margarine melted
• 1 tsp vanilla
• 1 lrg egg cooking spray
• 1 Tbsp. sliced almonds
• 1/4 c. sifted powdered sugar
• 1 Tbsp. skim lowfat milk
• 1/4 tsp vanilla

1. Preheat oven to 350.
2. Combine Boysenberries and brown sugar in a bowl.
3. Set aside.
4. Combine flour and next 4 ingredients (flour through salt) in a large bowl.
5. Combine yogurt, margarine, 1 tsp vanilla, and egg in small bowl; stir well.
6. Add in to flour mix, stirring just till moist.
7. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread proportionately.
8. Top with Boysenberry mix.
9. Spoon remaining batter over Boysenberry mix; top with almonds.
10. Bake at 350 for 40 min or possibly till a wooden pick inserted in the center comes out clean.
11. Let cold 10 min on a wire rack.
12. Combine powdered sugar, lowfat milk and 1/4 tsp vanilla; stir well.
13. Drizzle over cake.
14. Serve hot or possibly at room temperature.
15. NOTES :

fresh boysenberries, brown sugar, flour, sugar, baking pwdr, baking soda, salt, yogurt, margarine, vanilla, almonds, powdered sugar, milk, vanilla

Taken from cookeatshare.com/recipes/boysenberry-almond-coffeecake-89735 (may not work)