Lemon-Poppy Seed Coffee Cake

Lemon-Poppy Seed Coffee Cake

Mmm! Homemade coffee cake is stirred up in minutes with the help of a mix.

Prep Time

10

Minutes

Total Time

55

Minutes

Makes

9

servings

1
box Betty Crocker® lemon-poppy seed muffin mix
3/4
cup water
1/4
cup vegetable oil
1
egg
1/3
cup sliced almonds
  1. Heat oven to 375°F. Grease bottom of 9- or 8-inch square pan with shortening, or spray bottom with cooking spray.
  2. In medium bowl, stir Muffin Mix, water, oil and egg just until blended (batter may be lumpy). Spread in pan; sprinkle with almonds.
  3. Bake 9-inch pan 23 to 28 minutes, 8-inch pan 30 to 35 minutes, or until toothpick inserted in center comes out clean and top is golden brown. Cool 10 minutes. Squeeze Glaze packet about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. Drizzle over warm coffee cake.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Serve with fresh fruit and cups of steaming joe or tea.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 2g,
    • Trans Fat 1/2g),
  • Cholesterol 25mg;
  • Sodium 260mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 2g,
    • Sugars 26g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 1 1/2 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 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.