Raspberry Coffee Ring

Raspberry Coffee Ring

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups reduced-fat baking mix

  • ¾

    cup firmly packed light brown sugar

  • tsp ground nutmeg

  • ½

    cup refrigerated egg substitute

  • ¼

    cup low-fat milk

  • 2

    Tbsp vegetable oil

  • 1

    tsp vanilla extract

  • Topping:

  • 2

    cups fresh raspberries or unsweetened frozen raspberries

  • ¼

    cup sliced almonds, toasted

  • 2

    Tbsp firmly packed light brown sugar


Preheat oven to 375 deg. Spray a 9" tube pan with vegetable cooking spray. To prepare topping, in a small bowl, combine raspberries, almonds, and brown sugar. Toss to coat. Set aside. In a medium bowl, combine baking mix, brown sugar, and nutmeg. Mix well. In a small bowl, whisk together egg substitute, milk, oil, and vanilla. Add liquid mixture to dry ingredients; stir until just combined. Do not overmix. Spoon batter into prepared pan. Spoon topping over batter. Bake until a toothpick inserted near center comes out clean, about 50 minutes. Place pan on a wire rack; cool completely.


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