Red Raspberry Coffee Cake

 

The luscious sweet tart flavor of fresh red raspberries is what makes this coffee cake. It is the perfect companion to coffee or tea. Moreover it is a simple easy low cost cake that can be made with any fresh fruit of the season. This week at the grocery store I just couldn’t resist the red raspberries that were on sale. They are in the stores all year now if you don’t mind paying the extra for them but during the summer they are a wonderful affordable treat. The best part of this coffee cake besides it’s flavor is low fat and low calories. The cake makes 8 servings and the calories for a wedge is about 175 calories with just a dusting of powdered sugar. I glazed mine with a simple powder sugar and butter frosting and a few slivers of almonds. All it needs is a dusting of powder sugar to dress it up.

Red Raspberry Coffee Cake

  • Servings: 6
  • Time: 40 minutes
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup fresh raspberries
  • 3 tablespoons brown sugar
  • 1 cup flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1/8 teaspoon salt
  • ½ cup plain or lemon flavored yogurt
  • 1 egg
  • ½ cup sugar
  • 2 tablespoons of melted margarine
  • 1 teaspoon vanilla flavoring

Directions

Preheat oven to 350 degrees.

Prepare an eight inch round cake pan by cutting a circle out of wax paper or parchment paper to fit in the bottom of the pan. Spray the pan with vegetable spray on the bottom and place the paper on top. Then spray the whole inside of the pan including the paper bottom and brush to even the spray. The paper makes it easy to turn out the cake. It is a little insurance against it sticking. If you have a 8 inch tart pan with a removable bottom or a 8 inch spring form pan, they work really well for this cake.

Mix washed fresh raspberries with brown sugar and set aside.

Mix all the dry ingredients except sugar, in a bowl with a whisk or fork and set aside.

Beat sugar, egg, yogurt and melted margarine together. This can be done with a mixer or by hand. By hand Add dry ingredients and stir until moisten. This gives the cake tender and crumbly texture.

Spread half of batter on the bottom of the pan. Sprinkle evenly the sugared red raspberries over the batter. Now add the rest of the batter by spoonfuls over the top of the cake.

Bake at 350 degrees for 40 minutes. It should be golden brown, loose around the edges of the pan and a tooth pick should come out clean in the middle.

You can finish your coffee cake any way you wish with a drizzle of chocolate or frosting, a few sprinkles of nuts or decorator sprinkles or just a dusting of powdered sugar.

Tip: I have made this with very thinly sliced fresh peach, plum and apple, also strawberries and blue berries.

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17 Comments Add yours

  1. I love this post and this will be a great treat for my diabetic husband!!

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    1. trkingmomoe says:

      Yes you can sub sugar with splenda. Just use the whole 6 oz. of low fat yogurt instead of 4 oz, (1/2 cup). That way he can eat most of it himself. Thanks for stopping by. I have more of these recipes like this one that I plan to make in the next few months to share.

      Like

  2. trkingmomoe says:

    Reblogged this on Once Upon a Paradigm and commented:

    Nice low calorie coffee cake. Take advantage of summer fruit.

    Like

  3. dikkday says:

    This is really a professional exposition.

    No kidding!

    And I should not, but I shall make this wonderful treat before the month is out.

    The pix are splendid!

    Like

    1. trkingmomoe says:

      Thanks, I got to do a little thrift shopping this month and came home with a arm load of $1 cook books that were annual recipes books for major magazines. I took a good look at how they staged their pictures. Then I went back to the thrift store in a high end neighbor hood and shopped for some pretty dishes for $.50- $1. I have beautiful dishes but they don’t photohgraph well. It takes real artsy kinds to do the job. Now I have a stack of cute dishes that really don’t match each other but will photo nice. My digital cameria is 16 years old and has an optional manual view finder so I can play around with angles with out using up batteries. Then I take a gizzilion pictures to choose one from on the computer. I am starting to get the hang of the art part. I am really low tech and budget with this blog.

      You will like the coffee cake. Freeze some and eat it in moderation over a few days.

      Like

  4. Dorena says:

    Looks great. I love those white plates!

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    1. trkingmomoe says:

      Those 2 plates was a thrift store find last weekend. I only have 2. They are white milk glass. Thanks for stopping by.

      Like

  5. petit4chocolatier says:

    Love, love this! I like that it also has lemon yogurt in it. I would like to try it with blueberries and raspberries together! Possibly a 1/2 cup of each?
    Thank you for the recipe!

    Like

    1. trkingmomoe says:

      It is really good. It is light and just right with tea or coffee. I also.like it with apples. I just add a little apple pie spice to.the brown sugar. Thanks for stopping in. I like your blog.

      Like

  6. I’m on such a raspberry kick right now – this looks perfect!

    Like

  7. starzyia says:

    I’ll be sure to try this, I love raspberries!

    Like

    1. trkingmomoe says:

      Thank you for stopping by. I just found your comment in my spam waiting for approval. A small container is just enough to make this.

      Like

  8. yepirategunn says:

    Lovely presentation. Really does look good and nutritious, and tasty!

    Like

  9. Ralph says:

    Yummeeeeee !! Nice trkingmomoe. Take care. Ralph

    Like

    1. trkingmomoe says:

      It is really good. Not too sweet. Thanks for comming by and commenting.

      Like

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