Fat and Not Afraid

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Simple Raspberry Coffee Cake

April 16, 2013

Have I mentioned recently how much I HATE moving? Moving means packing, a lot of stress, then unpacking. After our move from the house to the apartment, and then from there to here, I didn't unpack a lot of things because we simply had no room. However, the other day I did some rearranging and unpacking while looking for my university degree and also uncovered an old cookbook my mom in law gave me.

Browsing through it I found the following recipe and decided hey, I can do that! And I even have everything to make it with!

1 C packed brown sugar   1/2 C butter  1 egg   1 tsp vanilla  

2 C all purpose flour   1 tsp baking soda   1/2 tsp  baking powder 

1/4 tsp salt   One 8 ounce carton raspberry yogurt.

Preheat oven to 350F. Cream sugar and butter; add egg and vanilla.  Stir flour, soda, baking powder, add 1/4  tsp salt together; add alternately with yogurt creamed mixture. Mix well. Pour into a greased 9 inch tube pan. Bake at 350F for 50 minutes. Remove from pan. Sprinkle with powdered sugar, if desired. Serve warm or cool.

Ryan accidentally bought me demararra sugar so it didn't pack well but overall it worked out alright.

Staples in my kitchen since forever. Note I'm using all-purpose *whole wheat* flour; it messes with my blood sugar less than white flour.

I almost missed this step and didn't mix the yogurt and flour in alternately. It got really thick really fast and my little hand-mixer couldn't keep up.


Eventually it made a single goey mass of raspberry scented deliciousness and was ready for my pre-buttered pan. Note again I'm doing something different using a square pan instead of a tube pan.

Thanks to getting busy with the kids I left this in the oven probably 5 minutes too long; it didn't burn but it is a bit on the tough side. I'm either going to frost this using this chocolate frosting recipe, or simply whip up some Dream Whip.

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