Berry-Almond Coffee Cake

I was surprised to realize, this morning, that I hadn't posted this coffee cake on the blog. It's one of my favorites, and it's so easy to make!

As usual, I'm going to give you the recipe, originally from Cooking Light, exactly as written. Then, I'll tell you how I make it! First, one small change: any berries will work fine with this recipe; I most often use fresh blueberries. 

Berry-Almond Coffee Cake

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

Preheat oven to 350 degrees.

Combine raspberries and brown sugar in a bowl; set aside.

Combine flour and next four ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoon vanilla, and egg in a  small bowl; 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 350 degrees for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool 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. Yield: 8 servings.

DONNA'S NOTES: As I said, I use blueberries for this recipe most of the time, and fresh berries are definitely better than frozen. I use sour cream or whole-milk yogurt in place of low-fat yogurt, and I use whole milk. This can easily be made with a combination of all-purpose flour and whole-wheat pastry flour in almost any proportions. If your glaze isn't thin enough, just carefully add more milk.