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Receta Boysenberry Almond Coffeecake
by Global Cookbook

Boysenberry Almond Coffeecake
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Ingredientes

  • 1 c. fresh Boysenberries
  • 3 Tbsp. brown sugar
  • 1 c. all-purpose flour
  • 1/3 c. sugar
  • 1/2 tsp baking pwdr
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 1/2 c. plain low-fat yogurt
  • 2 Tbsp. stick margarine melted
  • 1 tsp vanilla
  • 1 lrg egg cooking spray
  • 1 Tbsp. sliced almonds
  • 1/4 c. sifted powdered sugar
  • 1 Tbsp. skim lowfat milk
  • 1/4 tsp vanilla

Direcciones

  1. Preheat oven to 350. Combine Boysenberries and brown sugar in a bowl.
  2. Set aside.
  3. Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 tsp vanilla, and egg in small bowl; stir well. Add in to flour mix, stirring just till moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread proportionately. Top with Boysenberry mix. Spoon remaining batter over Boysenberry mix; top with almonds.
  4. Bake at 350 for 40 min or possibly till a wooden pick inserted in the center comes out clean. Let cold 10 min on a wire rack. Combine powdered sugar, lowfat milk and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve hot or possibly at room temperature.
  5. NOTES :