RASPBERRY SWIRL COFFEE CAKE

Raspberry Swirl Coffee Cake image

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. Raspberry yogurt gives it a unique and wonderful flavor. -Jeanette Redman, Newark, Ohio

Provided by Taste of Home

Time 55m

Yield 10-12 servings.

Number Of Ingredients 11

Ingredients

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

Steps:

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 in 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.

Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 258mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.