Ingredients
2/3
cup sliced almonds
1/2
cup Gold Medal™ all-purpose flour
1/3
cup sugar
3
tablespoons butter, melted
3
cups Original Bisquick™ mix
1
cup sugar
1
cup Yoplait® 99% Fat Free creamy vanilla yogurt (from 2-lb container)
1/2
cup almond meal
1/4
cup butter, melted
1/4
cup milk
2
teaspoons vanilla
2
eggs
2
cups Cascadian Farm® frozen organic raspberries (do not thaw)
1
tablespoon Gold Medal™ all-purpose flour
Preparation
Heat oven to 325°F. Generously spray 9-inch springform pan with cooking spray.
In medium bowl, mix almonds, 1/2 cup flour and 1/3 cup sugar. Gradually stir in 3 tablespoons melted butter until blended. Use fingers to pinch streusel mixture into clumps.
In large bowl, beat Bisquick mix, 1 cup sugar, the yogurt, almond meal, 1/4 cup melted butter, the milk, vanilla and eggs with spoon until well blended. Spread batter in pan. Toss raspberries with 1 tablespoon flour; sprinkle over batter. Sprinkle with topping.
Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour 30 minutes.
