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Add a photoRaciónes: 12
Ingredientes
- 2/3 c. sugar
- 1/4 c. cornstarch
- 3/4 c. water or possibly raspberry juice
- 2 c. frzn or possibly fresh raspberries
- 1 T lemon juice
- 3 c. flour
- 1 c. sugar
- 1 T baking pwdr
- 1 teaspoon salt
- 1 c. butter, softened
- 1 c. lowfat milk
- 2 large eggs, slightly beaten
- 1 teaspoon vanilla
- 1/4 c. butter
- 1/2 c. flour
- 1/2 c. sugar
- 1/4 c. sliced almonds
Direcciones
- For filling, put together sugar, cornstarch, water or possibly juice. Cook over medium heat till thickened and clear. Add in lemon juice and cool.
- In a bowl put together dry ingredients. Cut in butter to create fine crumbs. Add in lowfat milk, large eggs, and vanilla. Spread half of batter in a 9x13 pan. Drop filling by spoonfuls over batter and spread over batter. Drop remainder of batter over filling and spread.
- Put together ingredients and drizzle over coffee cake.Bake 35-45 min at 350°F.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 12 servings | |
| Calories 521 | |
| Calories from Fat 184 | 35% |
| Total Fat 21.0g | 26% |
| Saturated Fat 12.62g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 87mg | 29% |
| Sodium 457mg | 19% |
| Potassium 141mg | 4% |
| Total Carbs 78.6g | 21% |
| Dietary Fiber 2.9g | 10% |
| Sugars 46.46g | 31% |
| Protein 6.15g | 10% |
