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Lemon Raspberry Brunch Cake
Lemon Raspberry Brunch Cake
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Revitalize your coffee cake with zesty lemon peel and juicy raspberries for a burst of freshness.
Ingredients:
  • 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
  • 2/3 cup sliced almonds
  • 1/4 cup Original Bisquick™ mix
  • 1/3 cup sugar
  • 2 tablespoons butter, melted
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch pan with cooking spray.
  • In a large bowl, use an electric mixer to gently combine all Cake ingredients except raspberries for 30 seconds on low speed. Increase the speed to medium and beat for about 2 minutes until the mixture is well blended. Pour the batter evenly into the pan and layer the top with raspberries.
  • Combine all Topping ingredients in a medium bowl and mix until well combined. Sprinkle the mixture evenly over the batter.
  • Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 30 minutes before serving.

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