Mile High Raspberry Coffee Cake

Name: Mile High Raspberry Coffee Cake
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters almond meal; 158 milliliters sliced almonds; 59 milliliters butter, melted; 2 eggs; 1 Tbsp Gold Medal® all-purpose flour; 59 milliliters milk; 473 milliliters Cascadian Farm® frozen organic raspberries (do not thaw); 237 milliliters sugar; 2 teaspoons vanilla; 237 milliliters Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container); 710 milliliters Original Bisquick® mix

Mile High Raspberry Coffee Cake might be just the morn meal you are searching for. Watching your figure? This vegetarian recipe has 259 calories, 6g of protein, and 14g of fat per serving. This recipe serves 10. A mixture of mix, almonds, sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 3 hours.

Instructions

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

Ingredients you will need

Cooking Spray

Equipment you will use

Springform Pan

Oven

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.

Ingredients you will need

Almonds

Butter

All Purpose Flour

Sugar

Equipment you will use

Bowl

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.

Ingredients you will need

Baking Mix