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Lemon-Poppy Seed Coffee Cake

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Lemon-Poppy Seed Coffee Cake
  • Prep 10 min
  • Total 55 min
  • Servings 9
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Mmm! Homemade coffee cake is stirred up in minutes with the help of a mix.
Updated Sep 30, 2004

Ingredients

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Serve with fresh fruit and cups of steaming joe or tea.

Nutrition

270 Calories, 11g Total Fat, 4g Protein, 40g Total Carbohydrate, 26g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
2g
9%
Trans Fat
1/2g
Cholesterol
25mg
8%
Sodium
260mg
11%
Potassium
80mg
2%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
7%
Sugars
26g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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