Raspberry Coffee Cake

Ingredients:

1 c. raspberries
3 Tbs. brown sugar
1 c. flour
1/3 c. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 egg
1/2 c. fat free sour cream
3 Tbs. Imperial Margarine, melted
1 tsp. vanilla

Preheat oven to 350 degrees. In a large bowl, whisk the flour, sugar, baking powder, baking soda and salt together. In a smaller bowl, whisk the egg, sour cream, melted butter and vanilla together. Pour into the dry ingredients and stir with a spoon. Spray a quiche pan or pie dish with non stick cooking spray. Pour the batter into the prepared pan. In a small bowl, toss the raspberries and brown sugar together. Spread over the top of the batter. Bake for 25-27 minutes, until golden brown. Let cool fully before adding icing (1/4 c. powdered sugar, 1 1/2 tsp. 1% milk, 1/2 tsp. vanilla). (Makes 6 slices, 5 WW points per slice.)