Raspberry Swirl Coffee Cake Recipe

3.5 1 3
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Raspberry Swirl Coffee Cake Recipe

Read Reviews
3.5 1 3
Publisher Photo
“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.“
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 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 vanilla extract
  • 1/2 cup chopped almonds, toasted
  • 1/2 cup seedless raspberry preserves, divided
  • 2 tablespoons 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-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: 10-12 servings.
Originally published as Raspberry Swirl Coffee Cake in Simple & Delicious March/April 2006, p12

Nutritional Facts

1 piece: 287 calories, 12g fat (5g saturated fat), 39mg cholesterol, 258mg sodium, 42g carbohydrate (24g sugars, 1g fiber), 5g protein.

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  • 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 vanilla extract
  • 1/2 cup chopped almonds, toasted
  • 1/2 cup seedless raspberry preserves, divided
  • 2 tablespoons sliced almonds, toasted
  1. 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.
  2. 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.
  3. In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake. Yield: 10-12 servings.
Originally published as Raspberry Swirl Coffee Cake in Simple & Delicious March/April 2006, p12

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MY REVIEW
gk33061 User ID: 1621193 226739
Reviewed May. 22, 2015

"I made this coffee cake and brought it to work since I had some homemade raspberry jam. Instead of using almonds (due to nut allergies), I used a streusel topping. Everyone loved it; I took home an empty plate. It is a great way to use up jam. You could use any type of jam and yogurt you wanted. Definitely a keeper!!"

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