Raspberry-Almond Coffee Cake

Ingredients

• 1 tablespoon almonds sliced
• 0.5 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 3 tablespoons brown sugar 
• 1 large eggs lightly beaten
• 1 teaspoon milk fat-free
• 1 cup flour all-purpose
• 0.3 cup granulated sugar 
• 0.5 cup yogurt plain low-fat
• 0.3 cup powdered sugar sifted
• 1 cup raspberries fresh
• 0.1 teaspoon salt 
• 2 tablespoons stick margarine melted
• 0.3 teaspoon vanilla extract 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• knife
• wire rack
• cake form
• measuring cup

Directions

1. Preheat oven to 35
2. Combine raspberries and brown sugar in a bowl. Set aside.
3. Lightly spoon flour into a dry measuring cup; level with a knife.
4. Combine flour and next 4 ingredients in a large bowl.
5. Combine yogurt, margarine, 1 teaspoon vanilla, and egg; add to flour mixture, stirring just until moist.
6. Spoon two-thirds of batter into an 8- inch round cake pan coated with cooking spray. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
7. Bake at 350 for 40 minutes or until a wooden pick inserted in center comes out clean. Cool on a wire rack.
8. Combine powdered sugar, milk, and 1/4 teaspoon vanilla.
9. Drizzle over cake.
10. Serve warm or at room temperature.