Fresh Raspberry Coffee Cake

Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.

  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 13
  • servings 9

Ingredients

Coffee Cake

1/2
cup butter or margarine, melted
3/4
cup milk
1
teaspoon vanilla
1
egg
2
cups 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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

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