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Fresh Raspberry Coffee Cake

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Fresh Raspberry Coffee Cake
  • Prep Time 20 min
  • Total Time 1 hr 10 min
  • Servings 9
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Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.

Ingredients

Coffee Cake

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

Glaze

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

Directions

  • 1 Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
  • 2 In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
  • 3 Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
  • 4 In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.
Tips  

This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste.

Next time, try making this coffee cake with fresh blackberries instead of raspberries.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
(
Calories from Fat
120
)
Daily Value
Total Fat
13g
20%
(
Saturated Fat
8g
39%
,
Trans Fat
0g
)
Cholesterol
55mg
19%
Sodium
340mg
14%
Potassium
95mg
3%
Total Carbohydrate
42g
14%
(
Dietary Fiber
1g
7%
,
Sugars
19g
)
Protein
5g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
4%
4%
Calcium
10%
10%
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
3
*Percent Daily Values are based on a 2,000 calorie diet.
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