Raspberry Swirl Coffee Cake |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Raspberry yogurt gives this a special taste. 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.
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