Lo-Cal Raspberry-Almond Coffee Cake - cooking recipe

Ingredients

1 c. fresh raspberries (can substitute frozen)
3 Tbsp. brown sugar
1 c. flour
1/3 c. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/2 c. plain low-fat yogurt
2 Tbsp. margarine, melted
1 tsp. vanilla
1 egg
vegetable cooking spray
1 Tbsp. sliced almonds
1/4 c. powdered sugar
1 tsp. milk (skim or other)
1/4 tsp. vanilla extract

Preparation

Combine raspberries and brown sugar.
Combine flour and next 4 ingredients in large bowl.
Combine yogurt and next 3 ingredients; stir well.
Add to dry ingredients, stirring just until moistened. Spoon 2/3 batter into a 8-inch round cake pan coated with cooking spray and spread evenly.
Top with raspberry mixture.
Spoon remaining batter over raspberry.
Top with almonds.