Lemony Raspberry Coffee Cake

Enjoy this moist and tender coffee cake that's made using raspberries and flavored with citrus - ready in an hour.

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

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
  • 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
    8%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    380mg
    380%;
    Total Carbohydrate
    43g
    43%
    (Dietary Fiber
    1g
    1%
      Sugars
    21g
    21%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    6%;
    Calcium
    15%;
    Iron
    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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