Lemon peel and fresh raspberries add a burst of freshness to this coffee cake.
INGREDIENTS
Cake
- 3 cups Original Bisquick™ mix
- 3/4 cup milk
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla
- 2 Eggland’s Best Large Eggs
- 2 cups fresh raspberries
Topping
- 2/3 cup sliced almonds
- 1/4 cup Original Bisquick™ mix
- 1/3 cup sugar
- 2 tablespoons butter, melted
DIRECTIONS
- Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
- In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.
- In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.
