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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. MORE + LESS -

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

Hide Images
  • 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.

Expert Tips

  • 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 Information

Nutrition Facts

Serving Size: 1 Serving
Calories
300
Calories from Fat
130
% Daily Value
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.
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© 2017 ®/TM General Mills All Rights Reserved

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