Raspberry Coffee Cake

    Raspberry Coffee Cake


    32 people made this

    A delicious coffee cake, good for dessert or just as a snack. You can also try using blueberries or blackberries in the recipe if you prefer.

    Serves: 8 

    • Cake
    • 1 cup (125g) plain flour
    • 1/3 cup (65g) white sugar
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon bicarb soda
    • 1/4 teaspoon salt
    • 1 egg
    • 1/2 cup reduced-fat plain yoghurt
    • 2 tablespoons butter, melted
    • 1 teaspoon vanilla essence
    • 3 tablespoons brown sugar
    • 1 cup fresh or frozen raspberries
    • 1 tablespoon slivered almonds
    • Glaze
    • 1/4 cup (30g) icing sugar
    • 1 teaspoon milk
    • 1/4 teaspoon vanilla essence

    Preparation:15min  ›  Cook:35min  ›  Extra time:1hour cooling  ›  Ready in:1hour50min 

    1. Cake:Preheat oven to 180 degrees C. Lightly coat a 20cm round cake tin with cooking spray.
    2. Sift together the flour, sugar, baking powder, bicarb soda and salt in a large bowl. In a separate bowl whisk together the egg, yoghurt, butter and vanilla essence. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the brown sugar in a small bowl.
    3. Pour 2/3 of the batter into the cake tin and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
    4. Bake in preheated oven until cake springs back when lightly touched; 35 to 40 minutes. Set aside to cool.
    5. Glaze: Stir together the sugar, milk and vanilla essence until smooth. Drizzle glaze over the cooled coffee cake. Serve at room temperature.

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