Fresh Raspberry Coffee Cake
Recipe from Betty Crocker

Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.


Fresh Raspberry Coffee Cake

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Servings: 9 servings
Prep Time: 20 mins
Total Time: 1 hr 10 mins
Related Categories: Coffee Cake, Coffee Cake, Coffee Cakes, Raspberries
 
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Ingredients
Coffee Cake
  • 1/2   cup
    butter or margarine, melted
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  • 3/4   cup
    milk
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  • 1   teaspoon
    vanilla
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  • 1  
    egg
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  • 2   cups
    Gold Medal® all-purpose flour
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  • 1/2   cup
    granulated sugar
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  • 2   teaspoons
    baking powder
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  • 1/2   teaspoon
    salt
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  • 1   cup
    fresh raspberries
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Glaze
  • 1/2   cup
    powdered sugar
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  • 1   tablespoon
    butter or margarine, softened
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  • 2 to 3   teaspoons
    water
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  • 1/4   teaspoon
    almond extract
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Directions
1.
Heat oven to 400 degrees F. Spray 9- or 8-inch square pan with baking spray with flour.
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.
3.
Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
4.
In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

Tip:
High Altitude (3500-6500 ft): Do not use 8-inch pan.
Nutrition information
Calories 300 (Calories from Fat 120); Total Fat 13g (Saturated Fat 8g, Trans Fat 0g); Cholesterol 55mg; Sodium 340mg; Total Carbohydrate 42g (Dietary Fiber 1g, Sugars 19g); Protein 5g. Daily Values: Vitamin A 8%; Vitamin C 4%; Calcium 10%; Iron 8%. Exchanges: 1 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
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