Friday, June 5, 2009

Raspberry Swirl Coffee Cake

1 pkg. white or vanilla cake mix
2 eggs, minus one yolk
1/3 C. brown sugar
1/4 C. each unsweetened applesauce and orange juice or water
1 tsp. almond extract
2 tsp. vanilla
6-10 oz. raspberries, fresh or frozen
1/4 C. white chocolate chips

Topping:
1/2 C. brown sugar
2 T. cold margarine
1 C. oats
1 tsp. ginger
(In medium bowl, mix together til crumbly)

Preheat oven to 375.

Grease a 13x9" baking dish.

Mix well ingredients except chips. Stir in raspberries and white chocolate.

Spread evenly into prepared baking dish. Top with streusel topping.

Bake for 24-27 minutes.

Cool, dust with powdered sugar, and cut.

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