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
- 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
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.