Lemony Raspberry Coffee Cake

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  • 25 min prep time
  • 60 min total time
  • 11 ingredients
  • 8 servings

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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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