Berry Good Coffee Cake
This yummy raspberry and almond coffee cake is one of my favorites. The raspberries and glaze make every bite absolutely scrumptious. A true family pleaser.
Preheat oven to 350 degrees F (175 degrees C).
Lightly coat an 8 inch round cake pan with nonstick cooking spray.
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.