Spreadable fruit adds the moist, colorful swirl in this easy coffee cake.
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Coffee Cake
12 cup Land O Lakes® Butter, softened
1 cup sugar
1 cup sour cream
12 cup milk
2 cups all-purpose flour
1 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon salt
12 cup raspberry spreadable fruit
6 to 8 drops red food color
Topping
2 tablespoons sugar
2 tablespoons sliced almonds
12 teaspoon ground cinnamon
STEP 1
Heat oven to 350°F. Grease 13x9-inch baking pan; set aside.
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.
STEP 3
Spread batter into prepared pan.
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.
STEP 5
Combine all topping ingredients in bowl; sprinkle over batter.
STEP 6
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.
