Raspberry Coffee Cake Recipe

Raspberry-Swirl Coffee Cake

Spreadable fruit adds the moist, colorful swirl in this easy coffee cake.

15 min. prep time
15 servings
141 Rating


Coffee Cake

1/2 cup Land O Lakes® Butter, softened
1 cup sugar
1 cup sour cream
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.  Grease 13x9-inch baking pan; set aside.

Combine butter and 1 cup sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add sour cream, milk, eggs and vanilla; continue beating until smooth.  Add flour, baking powder, baking soda and salt; beat at low speed just until well mixed.

Spread batter into prepared pan.

Place spreadable fruit into 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 bowl; sprinkle over batter.

Bake 35-40 minutes or until golden brown and toothpick inserted in center comes out clean. Serve warm or cold.

*Substitute almond extract.

Recipe Tip

When swirling fruit, move knife in and out of fruit area to swirl through batter.

Nutrition Facts (1 serving)

Calories: 250

Fat: 11g

Cholesterol: 55mg

Sodium: 240mg

Carbohydrates: 37g

Dietary Fiber: <1g

Protein: 4g

Recipe #11252©2000Land O'Lakes, Inc.

Recipe Comments & Reviews

While the cake itself is absolutely awesome (even though I severely underestimated how much preserves I had on hand; I probably had an eighth of a cup!!), for some reason the topping after a day became soggy / slightly wet. I would recommend making this cake without the topping!

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