Raspberry Coffee Ring
By rossboys
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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
Details
Servings 10
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.
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