Lemon Raspberry Brunch Cake
Ingredients
- Cake
- 3 cups Original Bisquick™ mix
- 3/4 cup milk
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1 tablespoon grated lemon peel
- 1 teaspoon vanilla
- 2 Large Eggs
- 2 cups fresh raspberries
- Topping
- 2/3 cup sliced almonds
- 1/4 cup Original Bisquick™ mix
- 1/3 cup sugar
- 2 tablespoons butter, melted
Directions
-
Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
-
In large bowl, beat all Cake ingredients except raspberries with electric mixer on low speed 30 seconds. Beat on medium speed about 2 minutes or until well blended. Pour batter evenly in pan. Top with raspberries.
-
In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
-
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving
Tips
-
This coffee cake is best served warm.
-
For a more decadent cake, serve with a dollop of sweetened whipped cream, and sprinkle with grated lemon peel.
|
Prep Time: 20 mins |
Cook Time: 35 mins |
Total Time: 1 hr 20 mins |
Servings: 12 |
Origin : Betty Crocker