Quick Raspberry Coffee Cake
A quick and delicious raspberry coffee cake featuring tender biscuit base and sweet raspberry preserves, perfect for breakfast or a delightful afternoon treat with coffee.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Oil an 8 x 8-inch pan.
- Blend milk, yogurt, and brown sugar in a bowl.
- Add Pioneer biscuit and baking mix to the mixture and stir just to moisten the ingredients.
- Pour the batter into the prepared pan.
- Spread raspberry preserves over the batter.
- Bake in the preheated oven for approximately 25 minutes or until golden brown.
- In a small bowl, mix powdered sugar, water, and vanilla to make the glaze.
- Drizzle the glaze over the warm cake before serving.
Nutrition & Diet Analysis (per serving)
383
kcal
19% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).