This is heavily adapted from a Cooking Light recipe.
Berry Almond Coffeecake
- 1 cup all-purpose flour
- 1/2 cup sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup fresh raspberries, divided
- 2/3 cup low-fat buttermilk
- 2 tablespoons butter or stick margarine, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 large egg
- Cooking spray
- 1/4 cup sliced almonds
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine first 5 ingredients in a large bowl; add 2/3 cup raspberries, and toss well. Combine buttermilk, butter, extracts, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.
Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/3 cup raspberries.
Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.
Yield: 8 servings (serving size: 1 (2-inch) square)
CALORIES 188(27% from fat); FAT 5.7g (sat 2.4g,mono 2.2g,poly 0.6g); PROTEIN 3.9g; CHOLESTEROL 35mg; CALCIUM 69mg; SODIUM 282mg; FIBER 1.3g; IRON 1.1mg; CARBOHYDRATE 30.6g
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