This beautiful coffee cake was a tasty way to start a cold winter's morning. I got the recipe from an old Simple and Delicious magazine where the submitter bragged that it had won the "Best of Show" ribbon at her local fair. With its raspberry swirls and unique yogurty flavor, it won best of show at our house too! NOTE: I've had a couple people ask about using other flavors of yogurt and preserves and while I've never tried it, I think it would be absolutely delicious. We're trying it later this week with blueberry yogurt and preserves.
The ingredients:
2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup (8-ounces) raspberry yogurt ( I used Yoplait 99% fat-free original yogurt)
1/2 cup butter, melted
1 tsp. vanilla extract
1/2 cup chopped almonds, toasted (optional)
1/2 cup seedless raspberry preserves, divided
2 Tbs. sliced almonds, toasted (oops, we forgot to do this)
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 in dry ingredients just until moistened. Stir in the chopped almonds. (batter will be thick)
Pour into a greased 9-inch springform pan (or just regular 9-inch round cake pan).
Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl.
Sprinkle with sliced almonds (we forgot this step). 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, then remove sides of the pan if a springform pan was used.
In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake. (we also skipped this, since I did not care about making it pretty for my kids). Makes 10 servings.
Enjoy!
Click here for printable recipe.
The ingredients:
2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 egg
1 cup (8-ounces) raspberry yogurt ( I used Yoplait 99% fat-free original yogurt)
1/2 cup butter, melted
1 tsp. vanilla extract
1/2 cup chopped almonds, toasted (optional)
1/2 cup seedless raspberry preserves, divided
2 Tbs. sliced almonds, toasted (oops, we forgot to do this)
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 in dry ingredients just until moistened. Stir in the chopped almonds. (batter will be thick)
Pour into a greased 9-inch springform pan (or just regular 9-inch round cake pan).
Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl.
Sprinkle with sliced almonds (we forgot this step). 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, then remove sides of the pan if a springform pan was used.
In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake. (we also skipped this, since I did not care about making it pretty for my kids). Makes 10 servings.
Enjoy!
I’m linking up with Cheryl at Tidy Mom for “I’m Lovin’ It Friday”,
and with Kim at Quit Eating Out for her “Saturday Swap”.
Please check them out!!
