Ingredients

The following ingredients have 12 Servings
  • 3 cups All-Purpose Flour
  • 1 cup Granulated Sugar
  • 1/2 cup Cold Unsalted Butter (cubed)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 2 large Eggs
  • 1 1/2 cups Fat Free Plain Greek Yogurt
  • 1/2 cup Unsweetened Apple Sauce
  • 1 teaspoon Pure Vanilla Extract
  • 1 teaspoon Almond Extract
  • 2 pints Fresh Raspberries
  • 4 ounces Toasted Sliced Almonds
  • 1/2 cup Powdered Sugar
  • 2 tablespoons Fat Free Milk
  • 1/4 teaspoon Pure Vanilla Extract
  • 1/4 teaspoon Almond Extract

Instruction

  • Butter the bottom and sides of a 3.5 quart rectangular casserole slow cooker OR a 6 quart or larger oval slow cooker. Set aside.
  • In a large mixing bowl mix together the flour, sugar, cubed butter, baking soda, and baking powder. Using a mixer on the slow setting mix until the butter is cut into the dry ingredients and the mixture resembles coarse crumbs.
  • Mix in the eggs, one at a time.
  • Add the greek yogurt, apple sauce, vanilla and almond extracts and mix until you have a mixture that resembles a shaggy dough or stiff batter.
  • Using a rubber spatula scoop half of the batter into the prepared slow cooker and spread as evenly as possible.
  • Sprinkle the fresh raspberries evenly over the dough.
  • Spread the remaining dough over the top of the berries, being careful not to smash the berries too much.
  • Sprinkle the toasted almonds over the entire top of the top layer of dough.
  • Place a single layer of paper towels between the lid and the slow cooker. Cook on HIGH for 2 to 3 hours until a toothpick inserted in the middle of the coffee cake comes out clean.
  • Remove the lid and lift the stoneware insert from the heating element of the slow cooker and place the cake in the insert on a wire cooling rack and allow to cool completely.
  • Once cake is completely cooled, mix together the icing ingredients in a small bowl and drizzle the icing over the cake before serving.