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Mile High Raspberry Coffee Cake
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Prep Time:
20 minutes
Total Time:
3 hours
Raspberry streusel coffee cake with Bisquick mix and yogurt - moist, light, fluffy, and bursting with sweet-tart flavors.
Ingredients:
  • 2/3 cup sliced almonds
  • 1/2 cup Gold Medal™ all-purpose flour
  • 1/3 cup sugar
  • 3 tablespoons butter, melted
  • 3 cups Original Bisquick™ mix
  • 1 cup sugar
  • 1 cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
  • 1/2 cup almond meal
  • 1/4 cup butter, melted
  • 1/4 cup milk
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups Cascadian Farm® frozen organic raspberries (do not thaw)
  • 1 tablespoon Gold Medal™ all-purpose flour
Instructions:
  • Preheat oven to 325°F. Thoroughly coat a 9-inch springform pan with cooking spray.
  • Combine almonds, 1/2 cup flour, and 1/3 cup sugar in a medium bowl. Slowly incorporate 3 tablespoons of melted butter until well combined. Use your fingers to create clumps with the streusel mixture.
  • In a large bowl, mix together Bisquick mix, 1 cup of sugar, yogurt, almond meal, 1/4 cup of melted butter, milk, vanilla, and eggs until blended. Spread the batter in the pan. Toss raspberries with 1 tablespoon of flour, then sprinkle over the batter. Add the topping.
  • Bake for 1 to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely on a rack for about 1 hour 30 minutes.

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