MILE HIGH RASPBERRY COFFEE CAKE

Mile High Raspberry Coffee Cake image

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 3h

Yield 10

Number Of Ingredients 14

Previous Next

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

Steps:

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

Nutrition Facts : Calories 460, Carbohydrate 64 g, Fat 3 1/2, Fiber 4 g, Protein 8 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg