Fresh Raspberry Coffee Cake

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

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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;