Tuesday, July 24, 2018

Lemon Raspberry Brunch Cake


Lemon peel and fresh raspberries add a burst of freshness to this coffee 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 Eggland’s Best 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

  1. Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  2. 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.
  3. In medium bowl, stir all Topping ingredients until well mixed. Sprinkle evenly over batter.
  4. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes before serving.
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