Mile High Raspberry Coffee Cake

Submitted by Helen C.

keyingredient.com

• Yield: 16.00 servings
• Cook time: 180 minutes

Ingredients

• ⅔ cup sliced almonds
• ½ cup Gold Medal® all-purpose flour
• ⅓ 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)
• ½ cup almond meal
• ¼ cup butter, melted
• ¼ cup milk
• 2 teaspoons vanilla
• 2 eggs
• 2 cups Cascadian Farm® frozen organic raspberries (do not thaw)
• 1 tablespoon Gold Medal® all-purpose flour

Directions

1 Heat oven to 325°F. Generously spray 9-inch springform pan with cooking spray.

2 In medium bowl, mix almonds, 1/2 cup flour and 1/3 cup sugar. Gradually stir in 3 tablespoons melted butter until blended. Use fingers to pinch streusel mixture into clumps.

3 In large bowl, beat Bisquick mix, 1 cup sugar, the yogurt, almond meal, 1/4 cup melted butter, the milk, vanilla and eggs with spoon until well blended. Spread batter in pan. Toss raspberries with 1 tablespoon flour; sprinkle over batter. Sprinkle with topping.

4 Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour 30 minutes.