Raspberry coffeecake
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/2 cup low-fat vanilla yogurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
dash almond extract
3 tablespoons brown sugar
1 cup unsweetened raspberries (fresh or frozen, if using frozen do not thaw)
Preheat the oven to 350F. In a bowl, combine the flour, baking powder, baking soda, and salt.
Combine the egg, yogurt, butter, sugars, and vanilla in the bowl of a mixer until well combined. Beat in dry ingredients just until moistened. Spoon a little of the batter into a lightly buttered baking pan. Layer on the raspberries and top with remaining batter. Bake at 350°F for 40 minutes or until lightly browned and a cake tester comes out clean. Cool ten minutes before slicing.