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
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
-
Step1Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
-
Step2In 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.
-
Step3Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
-
Step4In 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
3Tips from the Betty Crocker Kitchens
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