Raspberry Coffee Ring

By rossboys

Ingredients

• Topping:
• 2 cups reduced-fat baking mix
• 3/4 cup firmly packed light brown sugar
• 1/8 tsp ground nutmeg
• 1/2 cup refrigerated egg substitute
• 1/4 cup low-fat milk
• 2 Tbsp vegetable oil
• 1 tsp vanilla extract
• 2 cups fresh raspberries or unsweetened frozen raspberries
• 1/4 cup sliced almonds, toasted
• 2 Tbsp firmly packed light brown sugar

Preparation

Step 1

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.