Raspberry Swirl Coffee Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
|
âThis recipe was a Best of Show bread winner at our local fairâ¦and itâs sure to be a winner at your house, too,â writes Jeanette Redman from Newark, Ohio. âRaspberry yogurt gives it a unique and wonderful flavor.â Ingredients:
2 cups king arthur unbleached 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:
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.
|
|