Raspberry-Swirl Coffee Cake
Spreadable fruit adds the moist, colorful swirl in this easy coffee cake.
15 min.prep time
50 min.total time
1 cup sugar
1/2 cup milk
1 teaspoon vanilla*
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup raspberry spreadable fruit
6 to 8 drops red food color
2 tablespoons sugar
2 tablespoons sliced almonds
1/2 teaspoon ground cinnamon
Heat oven to 350°F. Combine butter and 1 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, milk, eggs and vanilla; continue beating until smooth. Reduce speed to low; add flour, baking powder, baking soda and salt. Beat just until well mixed. Spread batter into greased 13x9-inch baking pan.
Place spreadable fruit in small bowl; stir in enough food color for desired color. Spoon onto batter by teaspoonfuls; swirl with knife for marbled effect.
Combine all topping ingredients in small bowl; sprinkle over batter.
Bake for 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm or cold.
*Substitute 1 teaspoon almond extract.
When swirling fruit, move knife in and out of fruit area to swirl through batter.