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Fresh Raspberry Coffee Cake

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By Betty Crocker Kitchens
Updated Sep 9, 2010
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Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.

Fresh Raspberry Coffee Cake

  • Prep Time 20 min
  • Total 1 hr 10 min
  • Servings 9
  • Ingredients 13
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Ingredients

Coffee Cake

  • 1/2 cup butter or margarine, melted
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups Gold Medal™ all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries

Glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon butter or margarine, softened
  • 2 to 3 teaspoons water
  • 1/4 teaspoon almond extract
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
  • Step 
    2
    In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
  • Step 
    3
    Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
  • Step 
    4
    In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

Nutrition

300 Calories
13g Total Fat
5g Protein
42g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
55mg
19%
Sodium
340mg
14%
Potassium
95mg
3%
Total Carbohydrate
42g
14%
Dietary Fiber
1g
7%
Sugars
19g
Protein
5g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
10%
10%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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