Marbled Raspberry Coffee Cake

9
Servings
10m
Prep Time
25-30m
Cook Time
35m
Ready In


"This is out of my little Pillsbury cookbook..."Real Home Cooking"...This moist coffee cake, flavored with lemon and swirled with raspberry preserves, is perfect for a Valentine's Day brunch..."

Original recipe yields 9 servings
OK
  • FOR COFFEE CAKE
  • FOR FROSTING

Nutritional

  • Serving Size: 1 (99.2 g)
  • Calories 278.1
  • Total Fat - 12.3 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 127.8 mg
  • Sodium - 307.7 mg
  • Total Carbohydrate - 37.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 25.3 g
  • Protein - 6.4 g
  • Calcium - 75 mg
  • Iron - 0.8 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350°F. Grease and flour 8-inch square pan. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour and remaining coffee cake ingredients except preserves; blend at low speed until moistened. Beat 2 minutes at medium speed. Spread batter into greased and floured pan. Spoon preserves by teaspoonfuls over batter. Using knife, swirl preserves over top of batter to marble.

Step 2

Bake at 350°F. for 25-30 minutes or until toothpick inserted in center comes out clean. Cool slightly.

Step 3

In small bowl, combine all frosting ingredients except almonds; beat until smooth. Frost warm cake; sprinkle with almonds. Serve warm.

Tips & Variations


No special items needed.

Related

KATO BABY

Another winner from Teresa. Wow, this moist coffee cake is wonderful. We loved the addition of the lemon frosting and almonds. The raspberry jam worked perfectly in this cake. So delicious. Quick and super easy to make, you can't go wrong with this lovely treat. Made for What's on The Menu? Tag game.

review by:
(2 Oct 2019)