Lemon Raspberry Brunch Cake

Name: Lemon Raspberry Brunch Cake
Prep time: 20 min
Total time: 1 h 20 min
Yield: 12
Ingredients: 3 cups Original Bisquick™ mix; 3/4 cup milk; 1/2 cup sugar; 1/4 cup butter, softened; 1 tablespoon grated lemon peel; 1 teaspoon vanilla; 2 Eggland’s Best® Large Eggs; 2 cups fresh raspberries; 2/3 cup sliced almonds; 1/4 cup Original Bisquick™ mix; 1/3 cup sugar; 2 tablespoons butter, melted

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Betty Crocker Kitchens

Updated Apr 3, 2017

Lemon Raspberry Brunch Cake

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Prep Time 20 min
Total 1 hr 20 min
Servings 12
Ingredients 12

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Ingredients

Cake

3 cups Original Bisquick™ mix
3/4 cup milk
1/2 cup sugar
1/4 cup butter, softened
1 tablespoon grated lemon peel
1 teaspoon vanilla
2 Eggland’s Best® Large Eggs
2 cups fresh raspberries

Topping

2/3 cup sliced almonds
1/4 cup Original Bisquick™ mix
1/3 cup sugar
2 tablespoons butter, melted

Make With

Bisquick

Instructions

Step
1

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
Step
2

In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.
Step
3

In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
Step
4

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

Nutrition

300 Calories

14g Total Fat

5g Protein

38g Total Carbohydrate

16g Sugars

Tips from the Betty Crocker Kitchens

tip 1

This coffee cake is best served warm.
tip 2

For a more decadent cake, serve with a dollop of sweetened whipped cream, and sprinkle with grated lemon peel.