Raspberry-Almond Coffee Cake

Mix Masterpieces

Serves: 12
Active: 20 min/Total: 21/4 hr
Total Cost: $9.82

Planning Tip: Can be baked up to 2 days ahead. Store in refrigerator.

Crunch Topping
1/2 cup (from an 18.25-oz box) classic white cake mix
1/3 cup packed light-brown sugar
3 Tbsp cold butter, cut in small pieces
3/4 cup whole almonds (with skin), coarsely chopped

Cake
Remaining classic white cake mix
1 cup reduced-fat sour cream
1 stick (1/2 cup) butter, softened
2 large eggs
1 1/2 tsp almond extract
1/2 pt (6 oz) fresh raspberries

Garnish: confectioners’ sugar

1. Heat oven to 325°F. Lightly coat a 9-in. springform pan with nonstick spray.

2. Topping: Put first 3 ingredients in a small bowl. Cut with pastry blender until mixture resembles small peas. Stir in almonds.

3. Cake: In large bowl with mixer on low speed beat remaining cake mix and next 4 ingredients 1 minute to blend. On medium speed, beat 2 minutes (mixture is very thick). Fold in berries; spread in prepared pan. Press Topping into a ball between hands. Break off small clumps; sprinkle evenly over cake. Press lightly.

4. Bake 1 hour 10 minutes or until a wooden pick inserted in center comes out clean (cake settles in center. That’s OK).

5. Cool completely in pan on wire rack. Run a thin knife around edge of pan; remove pan sides. Loosen cake from pan bottom with a wide spatula; slide cake onto serving plate. Dust with confectioners’ sugar.

Per serving: 389 cal, 6 g pro, 45 g car, 2 g fiber, 23 g fat (9 g saturated fat), 71 mg chol, 422 mg sod.

*Note: I baked this for Kristen’s Birthday breakfast cake in a 10” pan for about 50 minutes March 17, 2006.