In a small bowl, mix together 1 Tablespoon sugar and the corn starch. Add the raspberries and gently toss to coat the berries. Set aside.

Preheat oven to 350 degrees. Prepare an 8-inch round baking pan by greasing the inside generously with butter.

In a large bowl, mix together the flour, 1/3 cup sugar, the baking powder, baking soda and salt.

In a separate smaller bowl, stir together the egg, yogurt, melted butter and 1 teaspoon vanilla extract.

Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just mixed and moistened.

Dollop a little bit more than half the batter into the prepared pan. Smooth the batter with a spatula. Sprinkle raspberries evenly over the batter. Sprinkle the raspberries with brown sugar. Spoon the remaining batter on top, leaving a tiny bit of space between spoonfuls so the raspberry filling shows through. Sprinkle sliced almonds over the top.

Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out with no batter stuck to it. The top should be a beautiful golden brown.

Allow the coffee cake to cool at least 15 minutes before transferring to a serving platter and applying the glaze.

Mix together the powered sugar, milk and 1/2 teaspoon vanilla extract. Using a small spoon, drizzle the glaze in a crosshatch pattern over the top of the coffee cake.






Cooking Note: You can use frozen raspberries in this recipe. Just make sure they are thawed completely.


This coffee cake highlights the flavor of fresh raspberries. That sweet, ever so slightly tart taste blends with vanilla in the batter, a sprinkling of almonds and a vanilla glaze.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 4 votes.

From Rosy

Rating (out of 5):

Wonderful recipe! Looked amazing and tasted really good! Can't wait to try with different flavors. Might try apple next.

Comment submitted: 9/30/2012 (#14475)



From yogakid

Rating (out of 5):

I just baked this and it is awesome! Super Yummy!

Comment submitted: 5/1/2012 (#13865)



From Sara

Rating (out of 5):

I tried this recipe and it was delicious! The bread was not as sweet as I had anticipated, but the sweetness of the raspberries complimented it nicely. The only change I plan to make next time is cut the vanilla in the icing - it slightly overpowered the taste. Overall - delectable!

Comment submitted: 2/2/2012 (#13519)



From MooCow (Team Breakfast Member)

Rating (out of 5):

Mine turned out almost as pretty as yours. I followed the recipe exactly, EXCEPT I forgot to sprinkle the brown sugar over the raspberries. It still tasted as good as anything I ever bought from a bakery! Winner!

Comment submitted: 11/26/2011 (#13237)

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