Raspberry almond coffee cake

[layla14]

Thank you for the recipe. But I am looking for a different one. It had raspberry jam on it and there was a little cream cheese in it. It was in the issue that was all coffee cake recipes. I think that it was about 2 years ago. maybe less.

[Grace]

This must be the one:


CookWare(tm) from Cooking Light(r)

Raspberry-Almond Crumb Cake

SOURCE: Cooking Light YEAR: May 1998 PAGE: 114

INGREDIENTS FOR 8 SERVINGS:
1 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
1/4 cup chilled stick margarine or butter, cut into small pieces
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/3 cup fat-free sour cream
2 tablespoons 1% low-fat milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 large egg
Cooking spray
3 ounces block-style fat-free cream cheese, softened
2 tablespoons sugar
1 large egg white
1/4 cup raspberry preserves
1/3 cup fresh raspberries
2 tablespoons sliced almonds

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. Lightly spoon flour into a dry measuring cup; level with a knife. Combine
flour, 1/3 cup sugar, and salt in a bowl; cut in margarine with a pastry
blender or 2 knives until mixture resembles coarse meal. Reserve 1/2 cup flour
mixture for topping; set aside.

3. Combine remaining flour mixture, baking powder, and baking soda, and add
sour cream, milk, extracts, and egg. Beat at medium speed of a mixer until
blended. Spoon the batter into an 8-inch round cake pan coated with cooking
spray.

4. Combine cream cheese, 2 tablespoons sugar, and egg white; beat at medium
speed until blended. Spread evenly over batter; dot with preserves. Top with
raspberries. Combine the reserved 1/2 cup flour mixture and almonds. Sprinkle
crumb mixture over raspberries. Bake at 350 degrees for 30 minutes or until
cake springs back when touched lightly in center. Cool on a wire rack. Yield:
8 servings (serving size: 1 wedge).

NUTRITIONAL INFORMATION:
CALORIES 217 (31% from fat); FAT 7.4g (sat 1.4g, mono 3.3g, poly 2.1g);
PROTEIN 5.6g; CARB 31.7g; FIBER 0.7g; CHOL 30mg; IRON 1mg; SODIUM 234mg; CALC
66mg

[layla14]

Thank is it!! Thank you so much. I just love this recipe and I have been craving it. It was annoying the crap out of me that I couldn't find it.
THANK YOU again!

[Lynn B]

layla14,
I KNOW the feeling!!!!!! http://www.cookinglight.com/bbs/smile.gif
Lynn

(PS That Grace comes to the rescue again!!! http://www.cookinglight.com/bbs/smile.gif)

[layla14]

I have been wanted to make the raspberry almond coffee cake that was in the coffee cake issue a while ago. i made the recipe several times and loved it. well i went to make it again the other day, and now i can't find the issue. i would really, really appreciate it, if someone sould post the recipe for me.

thanks!!!!!

[Grace]

Is this the one?

CookWare(tm) from Cooking Light(r)

Raspberry-Almond Coffeecake

SOURCE: Cooking Light YEAR: April 1997 PAGE: 114

INGREDIENTS FOR 8 SERVINGS:
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose 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 stick margarine, melted
1 teaspoon vanilla extract
1 large egg
Cooking spray
1 tablespoon sliced almonds
1/4 cup sifted powdered sugar
1 teaspoon skim milk
1/4 teaspoon vanilla extract

INSTRUCTIONS:
This recipe from our May 1994 issue bursts with the sweet, tangy bite of fresh
raspberries--though most any in-season berry will work. With yogurt replacing
the traditional sour cream, you'd never guess it is light. Not too gooey and
not too sweet, this is what a classic coffeecake should be.

1. Preheat oven to 350 degrees.

2. Combine raspberries and brown sugar in a bowl. Set aside.

3. Combine flour and next 4 ingredients (flour through salt) in a large bowl.
Combine yogurt, margarine, 1 teaspoon 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.

4. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in
center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered
sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve
warm or at room temperature. Yield: 8 servings.

NUTRITIONAL INFORMATION:
CALORIES 176 (23% from fat); FAT 4.5g (sat 1g, mono 1.9g, poly 1.2g); PROTEIN
3.5g; CARB 30.4g; FIBER 1.7g; CHOL 28mg; IRON 1.1mg; SODIUM 131mg; CALC 59mg

[layla14]

Thanks again Grace. I made it last night to bring to work. I tripled the recipe and baked in a 13 x 9 pan. It came out awesome!!

Thanks again!

[Grace]

You're MOST welcome!! Glad it worked out well for you.

[Julia1Pin]

I bought a ton of raspberries from Whole Foods ($.99/pint) and was searching on what to do with them, with ingrediants that I had on hand.

The Raspberry Coffeecake won. It was sooo good. I omitted to almonds, and didn't drizzle anything on afterwords, and used 2 pints of strawberries, and it was fantastic.

I can't wait to come home and have some tonight.

[mb]

julia,
thanks for bumping this up. i never saw this recipe, and it looks great. i can't wait to try it. i probably shouldn't make it, since i'm trying to lose weight after the baby. but i think i only have about 5 lbs left to go, so i should reward myself, right?!? :D

[Julia1Pin]

Didn't you just have your baby a couple of months ago?

Also, this cake has no oil in it and only 2 tbls of butter. IT's pretty darn light.

[kima]

I made this the other night and we all loved it!
Thanks for the suggestion of tripling the recipe and baking it in a 9x13 pan. I will definately do that next time since one cake vanished in one sitting!
This is an awesome recipe1:) :)

[mb]

julia,

yeah, the baby just turned 2 months old. the weight (40lbs!!!)has come off rather quickly, so i'm happy. :) i just made the blueberry-pecan cake from august last night... very tasty, but i don't think it's light with 5T butter and almost a cup of sugar. this raspberry one sounds a lot safer around the house!!!! (being home all day, i find myself always looking for little snacks!!!)

marisa :)

[lisas3575]

I just made the Raspberry Almond Coffee Cake recipe, and it seemed like not enough batter!! The directions call to spread 2/3 of the batter in the bottom of an 8" pan, but I couldn't get it to strech that far. I ended up using all of the batter in the bottom, then the layer of raspberries and then made another batch of batter to go on top. The batter was super thick too-- I was expecting it to be runnier. See why I don't like to cook without pictures? ;)
Was mine a normal experience?

[Julia1Pin]

Lisa-

I did notice that. It doesn't seem like there would be enough, but I smoothed the botton out for like 10 minutes ( you have to play with it) and then put the top batter on in droplets. Once the cake bakes, the bater smoothes out, and it turns out fine.