Raspberry Coffee Cake!

My daughter is home from college this week on her Spring Break. I've been trying to spend as much time with her as I can before she goes back to school. One of her favorite breakfast treats is this Raspberry coffee cake which I made this morning! I have added the glaze to it today but it is very good without the glaze also! I will share the recipe with you. (Kim B., I think this might be an excellent recipe for you! :0) )
Here it is before I put the glaze on. This is a low calorie and low fat recipe!

Raspberry Coffee Cake

1 cup all-purpose flour

1/3 cup sugar

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1/2 cup low-fat plain yogurt

2 Tbsp. butter or margarine, melted

1 tsp vanilla extract

3 Tbsp. brown sugar

1 cup unsweetened raspberries (I have only used fresh but you can use frozen; if using frozen do not thaw)

1 Tbsp. sliced almonds

Glaze

1/4 cup confectioner's sugar

1 tsp nonfat milk

1/4 tsp vanilla extract

1. In a bowl, combine the flour, sugar, baking powder, baking soda, and salt.

2. Combine the egg, yogurt, butter, and vanilla; add this to your dry ingredients just until moistened.

3. Spoon two-thirds of the batter into an 8 inch round baking pan ( a pie or cake pan works great for this) coated with a non-stick cooking spray ( or crisco if you don't have spray).

4. Combine the brown sugar and the raspberries; sprinkle over batter.

5. Spoon the remaining batter over the top.. (It won't cover completely, which is OK).

6. Sprinkle with almonds.

7. Bake at 350 F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.

8. Cool for 10 minutes before removing cake from the pan to a wire rack. ( I usually keep mine in the pan )

9. In a small bowl, combine the glaze ingredients.

10. Drizzle over the coffee cake.

11. Serve warm or at room temperature.

I hope you enjoy this recipe as much as my family does! :0)