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Lemony Raspberry Coffee Cake

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Lemony Raspberry Coffee Cake
  • Prep Time 25 min
  • Total Time 60 min
  • Servings 8
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Enjoy this moist and tender coffee cake that's made using raspberries and flavored with citrus - ready in an hour.

Ingredients

1/3
cup sugar
1/4
cup refrigerated or frozen fat-free egg product, thawed, or 1 egg
1/4
cup oil
2
tablespoons grated lemon peel
1
tablespoon lemon juice
1
(8-oz.) container low-fat lemon yogurt
1 3/4
cups all-purpose flour
2
teaspoons baking powder
1/2
teaspoon baking soda
1/4
teaspoon salt
2/3
cup low-sugar red raspberry preserves

Directions

  • 1 Heat oven to 350°F. In medium bowl, combine sugar, egg product and oil; beat well. Stir in lemon peel, lemon juice and yogurt.
  • 2 Add flour, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Spread half of batter in ungreased 9-inch round cake pan.
  • 3 Reserve 1/3 cup preserves for top of cake. Carefully spread remaining 1/3 cup preserves over batter to within 1/4 inch of edge of pan. Spoon remaining batter over top, spreading to cover preserves completely.
  • 4 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Spread reserved 1/3 cup preserves over top of cake. Cool 10 minutes before serving. Serve warm.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
260
(
Calories from Fat
70
)
Daily Value
Total Fat
8g
12%
(
Saturated Fat
1g
5%
)
Cholesterol
0mg
0%
Sodium
380mg
16%
Total Carbohydrate
43g
14%
(
Dietary Fiber
1g
4%
,
Sugars
21g
)
Protein
5g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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