Ingredients:
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain low-fat yogurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 large eggs
cooking spray
1 tablespoon sliced almonds
1/4 cup sifted powdered sugar
1 teaspoon skim milk
1/4 teaspoon vanilla extract
Directions:
preheat oven to 350F.
Combine raspberries and brown sugar in a bowl, set aside.
Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoons 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.
Bake at 350F for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes on a wire rack.
Combine powdered sugar, milk, and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.
Servings: 8
Time preparation: 20 min.
Time total: 60 min.