Spreadable fruit adds the moist, colorful swirl in this easy coffee cake.
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1/2 cup Land O Lakes® Butter softened
1 cup sugar
1 cup sour cream
1/2 cup milk
2 large Land O Lakes® Eggs
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
*Substitute almond extract.
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.
When swirling fruit, move knife in and out of fruit area to swirl through batter.
Explore reviews fromour online community
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!