Raspberry-Almond Coffee Cake

Trying to add a little wholesomeness to your baking? Try this fruity version with whole wheat flour.

  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 8

Ingredients

Coffee Cake

3/4
cup milk
1/2
cup butter or margarine, melted
1
teaspoon vanilla
1/2
teaspoon almond extract
1
egg
1 1/4
cups Gold Medal™ all-purpose flour
3/4
cup Gold Medal™ whole wheat flour
1/2
cup granulated sugar
2
teaspoons baking powder
1/2
teaspoon salt
1
cup fresh raspberries
1/4
cup sliced almonds

Glaze

1/2
cup powdered sugar
1
tablespoon butter or margarine, softened
3
to 4 teaspoons milk
1/4
teaspoon almond extract

  • 1 Heat oven to 350°F. Spray 9-inch round or square pan with baking spray with flour.
  • 2 In medium bowl, beat 3/4 cup milk, 1/2 cup melted butter, the vanilla, 1/2 teaspoon almond extract and the egg with wire whisk or spoon until well blended. Stir in flours, granulated sugar, baking powder and salt. Gently fold in raspberries. Spread in pan. Sprinkle almonds evenly over batter.
  • 3 Bake 30 to 35 minutes or until top is light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes.
  • 4 In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.

Expert Tips

Make this coffee cake with fresh blackberries or blueberries instead of the raspberries.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
140),
% Daily Value
Total Fat
16g
16%
(Saturated Fat
9g,
9%
Trans Fat
1/2g
1/2%
),
Cholesterol
65mg
65%;
Sodium
380mg
380%;
Total Carbohydrate
47g
47%
(Dietary Fiber
3g
3%
  Sugars
22g
22%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
4%;
Calcium
10%;
Iron
10%;
Exchanges:
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; 3 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.