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Nothing makes a coffee break better than a slice of cake. Originally coffee cakes came from the Viennese kaffekuchen and were made with yeast, but today most American coffee cakes are similar to quick bread.
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.
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.
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.
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