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.
Tips & Substitutions
For a lighter texture, ensure not to overmix the batter once the biscuit and baking mix is added. If you don't have raspberry preserves, feel free to substitute with any fruit preserves you have on hand, such as strawberry or apricot. For a twist, add a sprinkle of cinnamon or nutmeg to the batter for additional flavor, which pairs beautifully with Grandma Turner'S 'Old Fashion' Jam Cake.
Serving Suggestions
This coffee cake is perfect for breakfast or as an afternoon snack. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It also pairs nicely with a hot cup of coffee or tea. For a complete brunch spread, consider serving it alongside a fresh fruit salad or the savory Ranch-Mustard Dip.
Storage & Reheating
Store leftover coffee cake in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, you can refrigerate it for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds or warm it in the oven at 350°F (175°C) for about 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Raspberry Coffee Cake contains roughly 157 calories, with 1g protein, 28g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour instead of the biscuit and baking mix?
Yes, you can use all-purpose flour, but you'll need to add baking powder and salt to mimic the effects of the biscuit and baking mix. Use 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt for optimal results.
What can I do if I don't have plain yogurt?
If you don't have plain yogurt, you can substitute it with sour cream or a similar amount of buttermilk. Both options will add moisture and a slight tang, enhancing the cake's flavor. You can also use non-dairy yogurt for a vegan option.
How can I make this recipe gluten-free?
To make this coffee cake gluten-free, substitute the Pioneer biscuit and baking mix with a gluten-free baking mix. Ensure that all other ingredients are certified gluten-free as well. The cake may turn out slightly different in texture but should still be delicious.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).