Lemon-Poppy Seed Coffee Cake

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

  • Prep Time 10 min
  • Total Time 55 min
  • Servings 9

Ingredients

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.

Expert Tips

Serve with fresh fruit and cups of steaming joe or tea.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
2g,
2%
Trans Fat
1/2g
1/2%
),
Cholesterol
25mg
25%;
Sodium
260mg
260%;
Total Carbohydrate
40g
40%
(Dietary Fiber
2g
2%
  Sugars
26g
26%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
4%;
Iron
6%;
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.