8 servings

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine raspberries and brown sugar in a bowl. Set aside.

Step 3

Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 teaspoon 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.

Step 4

Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.

Ratings & Reviews

lamise's Review

August 14, 2012
I really enjoyed this simple, but tasty recipe. I used the basic recipe, but changed a few things based on what I had on hand. Instead of fresh raspberries, I added frozen, and I mixed the berries into the batter then poured it into the pan instead of dividing the batter. Because I was craving strong almond flavor but didn't have almonds, I added a diced up chunk of almond paste (maybe 1oz.) to the batter when I added the raspberries. I also substituted 1tsp. almond extract for the vanilla extract. (The vanilla flavor came through the vanilla yogurt I had on hand.) I would definitely make this recipe again, whether it's as is or with the substitutes. I did find that I only had to bake it for 30 minutes instead of 40.

litgourmet's Review

April 23, 2011
Delicious! I used frozen raspberries--no need to thaw them first. This was an easy coffee cake that is going to be added in with our regular rotation of Saturday morning muffin recipes.

Shandy82165's Review

December 22, 2010
I make this every Christmas to give as gifts. I have a question though, has anyone ever tried to use sour cream in place of the yogurt? For a raspberry sour cream coffee cake?

virwms's Review

November 02, 2010
Easy. tasty. light and beautiful to look at! Made no adjustments to the recipe

LutzCat's Review

June 18, 2010
Really rich raspberry flavor. Watch the time, as it cooked faster than 40 minutes. Most certainly will be making this again for breakfast when I have out-of-town family in for a visit.