Mile High Raspberry Coffee Cake

By Bettybug

Ingredients

• 2/3 cup sliced almonds
• 1/2 cup Gold Medal® all-purpose flour
• 1/3 cup sugar
• 3 tablespoons butter, melted
• 3 cups Original Bisquick® mix
• 1 cup sugar
• 1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
• 1/2 cup almond meal
• 1/4 cup butter, melted
• 1/4 cup milk
• 2 teaspoons vanilla
• 2 eggs
• 2 cups Cascadian Farm® frozen organic raspberries (do not thaw)
• 1 tablespoon Gold Medal® all-purpose flour

Details

Servings 1
Cooking time 180mins
Adapted from bettycrocker.com

Preparation

Step 1

1
Heat oven to 325°F. Generously spray 9-inch springform pan with cooking spray.

2
In medium bowl, mix almonds, 1/2 cup flour and 1/3 cup sugar. Gradually stir in 3 tablespoons melted butter until blended. Use fingers to pinch streusel mixture into clumps.

3
In large bowl, beat Bisquick mix, 1 cup sugar, the yogurt, almond meal, 1/4 cup melted butter, the milk, vanilla and eggs with spoon until well blended. Spread batter in pan. Toss raspberries with 1 tablespoon flour; sprinkle over batter. Sprinkle with topping.

4
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour 30 minutes.

NUTRITION INFORMATION

1 Serving Calories460 , % Daily Value Total Fat20g20% (Saturated Fat7g,7% ), Sodium550mg550%; Total Carbohydrate64g64% (Dietary Fiber4g4% ), Protein8g8% ; % Daily Value*: Vitamin A0%; Vitamin C0%; Calcium0%; Iron0%; Exchanges:2 Starch; 2 Other Carbohydrate; 3 1/2 Fat; Carbohydrate Choices:4 *Percent Daily Values are based on a 2,000 calorie diet.