Raspberry Swirl Coffee Cake

Name: Raspberry Swirl Coffee Cake
Ingredients: 2 cups all-purpose flour; 3/4 cup sugar; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 egg; 1 cup 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

11 ingredients

5 steps

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup 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

1

In a large bowl, combine the flour, sugar, baking powder and salt.
2

In another bowl, whisk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds.
3

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.
4

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.
5

In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake.