Marbled Raspberry Coffee Cake
Recipe: #31954
May 05, 2019
"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 is 9 servings
Ingredients
- FOR COFFEE CAKE
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- FOR FROSTING
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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 by Step Method
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.
1 Reviews
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