Raspberry Coffeecake

1 cup raspberries, fresh or frozen
3 tablespoons brown sugar
1 cup flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup plain low-fat yogurt
2 tablespoons margarine, melted
1 teaspoon vanilla flavoring
1 egg
cooking spray
1 tablespoon sliced almonds
1/4 cup powdered sugar
1 teaspoon skim milk
1/2 teaspoon vanilla flavoring

Combine raspberries and brown sugar in a bowl. Mix by tossing to coat berries with sugar and set aside.

Combine flour and next 3 ingredients in a large bowl.

Combine yogurt and next 3 ingredients in a separate bowl. Stir well. Add wet ingredients to dry ingredients, stirring just until moistened.

Spoon 2/3 of batter into an 8-inch round cake pan that has been coated with cooking spray. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.

Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes.

Combine powdered sugar, milk and vanilla. Stir well. Drizzle over cake. Serve warm or at room temperature

Servings: 8
Source: University of Maine Cooperative Extension