Raspberry-Swirl Coffee Cake
15 min
50 min


Coffee Cake

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.

How to make

  1. STEP 1

    Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.

  2. STEP 2

    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.

  3. STEP 3

    Spread batter into prepared pan.

  4. STEP 4

    Place spreadable fruit into bowl; stir in enough food color for desired color. Spoon onto batter by teaspoonfuls; swirl with knife for marbled effect.

  5. STEP 5

    Combine all topping ingredients in bowl; sprinkle over batter.

  6. STEP 6

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

Tip #1

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


11Fat (mg)
55Cholesterol (mg)
240Sodium (mg)
37Carbohydrates (g)
<1Dietary Fiber
4Protein (g)


Explore reviews from
our online community

  January 14, 2014

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!

— says Flo
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