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.

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