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Raspberry Coffee Cake
Combine flour, sugars, baking powder, baking soda, cinnamon, & salt. In a seperate bowl, beat eggs well & add buttermilk & melted butter. Add this to dry ingredients & mix until well blended. Fold in raspberries and pour into greased 13 x 9 pan. Combine topping ingredients and sprinkle over batter lightly patting down with palm of hand. Cover with saran wrap & refrigerate several hours or overnight. Uncover & bake at 350 ° 40-50 min.
CALORIES: 222.7 |
FAT: 10.4g |
PROTEIN: 3.1g |
CARBS: 34.7g |
FIBER: 1.3g