Mile High Raspberry Coffee Cake

Name: Mile High Raspberry Coffee Cake
Prep time: 20 min
Total time: 3 h
Yield: 10
Ingredients: 2/3 cup sliced almonds; 1/2 cup Gold Medal™ all-purpose flour; 1/3 cup sugar; 3 tablespoons butter, melted; 3 cups Original Bisquick™ mix; 1 cup sugar; 1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container); 1/2 cup almond meal; 1/4 cup butter, melted; 1/4 cup milk; 2 teaspoons vanilla; 2 eggs; 2 cups Cascadian Farm® frozen organic raspberries (do not thaw); 1 tablespoon Gold Medal™ all-purpose flour

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By Betty Crocker Kitchens

Updated Mar 4, 2013

Mile High Raspberry Coffee Cake

(3)

0 Questions

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Prep Time 20 min
Total 3 hr 0 min
Servings 10
Ingredients 14

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Ingredients

Streusel Topping

2/3 cup sliced almonds
1/2 cup Gold Medal™ all-purpose flour
1/3 cup sugar
3 tablespoons butter, melted

Coffee Cake

3 cups Original Bisquick™ mix
1 cup sugar
1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/2 cup almond meal
1/4 cup butter, melted
1/4 cup milk
2 teaspoons vanilla
2 eggs
2 cups Cascadian Farm® frozen organic raspberries (do not thaw)
1 tablespoon Gold Medal™ all-purpose flour

Make With

Gold Medal Flour

Instructions

Step
1

Heat oven to 325°F. Generously spray 9-inch springform pan with cooking spray.
Step
2

In medium bowl, mix almonds, 1/2 cup flour and 1/3 cup sugar. Gradually stir in 3 tablespoons melted butter until blended. Use fingers to pinch streusel mixture into clumps.
Step
3

In large bowl, beat Bisquick mix, 1 cup sugar, the yogurt, almond meal, 1/4 cup melted butter, the milk, vanilla and eggs with spoon until well blended. Spread batter in pan. Toss raspberries with 1 tablespoon flour; sprinkle over batter. Sprinkle with topping.
Step
4

Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour 30 minutes.