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Raspberry Swirl Coffee Cake

 Raspberry Swirl Coffee Cake
“This recipe was a Best of Show bread winner at our local fair…and it’s sure to be a winner at your house, too,“ writes Jeanette Redman from Newark, Ohio. “Raspberry yogurt gives it a unique and wonderful flavor.“
10-12 ServingsPrep: 15 min. Bake: 40 min. + cooling


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1 cup (8 ounces) raspberry yogurt
  • 1/2 cup butter, melted
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup chopped almonds, toasted
  • 1/2 cup seedless raspberry preserves, divided
  • 2 tablespoons sliced almonds, toasted


  • 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-in. 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 minutes or
  • until a toothpick inserted near the center comes out clean. Cool on
  • a wire rack for 10 minutes; 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. Yield:

2 of 2

Raspberry Swirl Coffee Cake (continued)

Directions (continued)

  • 10-12 servings.
Nutritional Facts: 1 serving (1 piece) equals 287 calories, 12 g fat (5 g saturated fat), 39 mg cholesterol, 258 mg sodium, 42 g carbohydrate, 1 g fiber, 5 g protein.