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Coffee cakes are usually made with baking powder or baking soda rather than yeast, require no time to let the dough rise, and bake in under an hour. Often rich with sour cream and butter, flavored with cinnamon, nuts or fruit, and topped with a crumbly streusel instead of frosting, they are perfect for snacking, coffee breaks, breakfast or dessert.
Reduced fat yogurt and only two tablespoons of butter make this cake significantly lower in fat and calories than most other coffee cakes. Packaged yellow cake mix and instant vanilla pudding mix are the basis of this “dump” style cake where all the ingredients are mixed in one bowl.
The cake is baked in a 9×13 inch pan, but several recipe reviewers suggest making it in a bundt pan instead and baking it for 50 minutes instead of 35 minutes. Raspberries and almonds add flair to this coffee cake drizzled with a powdered sugar based glaze.
If you’re out of flour you can still make a coffee cake using a baking mix like Bisquick. This recipe has plenty of pecans, graham cracker streusel and is flavored with instant coffee. Recipe reviewer Ernie says, “I doubled the topping and it is everyone s new favorite cake.”
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