Raspberry Swirl Coffee Cake

Raspberry Swirl Coffee Cake
Raspberry Swirl Coffee Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Ingredients

  • 2

    cups all-purpose flour

  • 3/4

    cup sugar

  • 2

    tsp. baking powder

  • 1/2

    tsp. salt

  • 1

    egg

  • 1

    cup (8 oz) raspberry yogurt

  • 1/2

    cup butter, melted

  • 1

    tsp. vanilla extract

  • 1/2

    cup chopped almonds, toasted

  • 1/2

    cup seedless raspberry preserves, divided

  • 2

    Tbsp. sliced almonds, toasted

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds. Pour into a greased 9-inch springform pan. Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl. Sprinkle with sliced almonds. Bake at 350 for 40-45 mins. or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 mins.; remove sides of pan. In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake.

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