Shirley's Recipes

[[#comment1]](:nl:)>>messagehead<<
!!!!![[~Lynell]] &mdash; [-02 June 2015, 09:22-]
>>messageitem<<
That addrssees several of my concerns actually.
>><<

1 teaspoon vanilla extract\\

1/4 teaspoon vanilla extract

Courses: desserts\\

Name: Raspberry Almond Coffee Cake\\
Key Ingredient: raspberries\\
Preparation: combine; bake\\
Cuisine: American\\
Source: Leanne Van Horn\\
Food Group: fruit\\
Meals: breakfast, brunch\\
Courses: side\\
Temperature: hot, room\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: 1:10\\
Servings: 8

1 cup fresh raspberries\\
3 tablespoons brown sugar\\
1 cup all-purpose flour\\
1/3 cup granulated 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 or margarine, melted\\
1 teaspoon vanilla\\
1 large egg\\
Cooking spray\\
1 tablespoon sliced almonds\\
1/4 cup powdered sugar, sifted\\
1 teaspoon skim milk\\
1/4 teaspoon vanilla

Preheat oven to 350F.\\
Combine raspberries and brown sugar in a bowl. Set aside.\\
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a small bowl, combine yogurt, margarine, 1 teaspoon vanilla and egg; 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 center comes out clean. Let cool for 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.