Archive for May 19th, 2009

Raspberry Coffee Cake

May 19, 2009

raspberry coffee cake Start your morning with your favorite cup of coffee and this tender, moist cake with a layer of raspberry jam and almonds on top.

Ingredients:

  • 2 1/3 cups Bisquick
  • 2 Tbsp sugar
  • 1/2 tsp cinnamon
  • 1 egg
  • 2/3 cup plain yogurt
  • 1/3 cup milk
  • 1/2 cup raspberry jam

Method:

  1. Preheat oven to 400° F.  Grease a 9-inch square baking tin.
  2. Mix together Bisquick, sugar, and cinnamon.  Reserve 1/2 cup.
  3. Mix together egg, yogurt, and milk.
  4. Stir wet mix into dry mix just until dry mix is moistened.
  5. Pour half the batter into prepared baking tin.
  6. Sprinkle half the reserved dry mix over top.  This will prevent jam from sinking to bottom of cake.
  7. Stir the jam and spoon over top.
  8. Top with remaining batter, sprinkle with remaining dry mix, top with almonds or nuts of your choice.
  9. Bake for 25 minutes or until tester comes out dry.
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