But what about the coffee cake you ask? That sounds more interesting than Barry's exercise routine! Now you know that while I advocate avoiding sugar, fat and excess calories most of the time, I do indulge once in awhile. I was very pleased to find this recipe recently which wasn't terribly high in sugar, (something I'm trying to cut way back on!) or fat, if you use non fat plain yogurt or sour cream. My family all gave it a thumbs up and it was easy to throw together for a nice Saturday breakfast. It also doesn't make a very large cake which I like because then I don't have cake for days. A treat one morning is fine, to snack on it all day or for several days not so fine. Best of all, it has fresh raspberries in it, a real treat!
Raspberry Coffee Cake
1 cup flour
1/3 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
Mix dry ingredients and set aside.
1/2 cup plain non fat yogurt or sour cream
2 Tbsp. butter, melted
1 tsp. vanilla
Mix egg through vanilla in a separate bowl and stir well. Add to dry ingredients and stir till combined.
3 Tbsp. brown sugar
1 cup fresh raspberries
Gently toss brown sugar with raspberries. Grease an 8 inch round cake pan and spread 2/3 of the bater in it. Sprinkle brown sugar/raspberries over the batter, then top with the remaining batter. Bake for 35 to 40 minutes until a toothpick inserted in the middle comes out clean. Make a glaze of 1/4 cup powdered sugar, 1 tsp. milk and 1/4 tsp. vanilla. Drizzle over cooled cake. I actually thought there was a bit too much sugar in it so next time I will cut it back a bit. I won't tell my family though. Sam's Club has had very good raspberries all winter. You could substitute frozen but thaw first and drain well before using.