LEMON RASPBERRY BRUNCH CAKE

Lemon Raspberry Brunch Cake image

Lemon peel and fresh raspberries add a burst of freshness to this coffee cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 12

Number Of Ingredients 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

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
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.
In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

Nutrition Facts : Calories 300, Carbohydrate 38 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 16 g, TransFat 0 g