Fresh Raspberry Coffee Cake

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

  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 9

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

  • 1 Heat oven to 400°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.

Expert Tips

This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste.

Next time, try making this coffee cake with fresh blackberries instead of raspberries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
340mg
340%;
Total Carbohydrate
42g
42%
(Dietary Fiber
1g
1%
  Sugars
19g
19%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
4%;
Calcium
10%;
Iron
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 Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.