Menu
  • Print
  • Save
  • Pinterest
  • Email
  • Facebook

Lemon Raspberry Brunch Cake

Lemon Raspberry Brunch Cake
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 12
Lemon peel and fresh raspberries add a burst of freshness to this coffee cake.
Updated April 3, 2017

Ingredients

Cake

  • 3 cups Original Bisquick™ mix
  • 3/4 cup milk
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1 tablespoon grated lemon peel
  • 1 teaspoon vanilla
  • 2 Eggland’s Best® Large Eggs
  • 2 cups fresh raspberries

Topping

  • 2/3 cup sliced almonds
  • 1/4 cup Original Bisquick™ mix
  • 1/3 cup sugar
  • 2 tablespoons butter, melted

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • 2
    In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.
  • 3
    In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
  • 4
    Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.

  • This coffee cake is best served warm.
  • For a more decadent cake, serve with a dollop of sweetened whipped cream, and sprinkle with grated lemon peel.

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
45mg
15%
Sodium
450mg
19%
Potassium
95mg
3%
Total Carbohydrate
38g
13%
Dietary Fiber
2g
8%
Sugars
16g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
6%
6%
Calcium
8%
8%
Iron
8%
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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • Trademarks referred to herein are the properties of their respective owners.
© 2021 ®/TM General Mills All Rights Reserved