Raspberry Swirl Coffee Cake

This is my go-to coffee cake recipe. It’s moist on the inside and has a crunchy streusel topping on the outside.

This would be the perfect little treat for Teacher Appreciation Week, which is next week (May 6-10). Package it all up with a Starbucks gift card to tell the teachers in your life (or your kids’ lives) that they are appreciated in a big way.

In a small mixing bowl, combine 1 1/2 cups flour, 1 tsp. baking powder, 1/4 tsp. baking soda, 1/4 tsp. salt. Set aside.

In a mixer with a paddle attachment, beat 1/4 c. butter with 3/4 cup sugar. Add 2 eggs, 2 tsp. lemon zest and 1 tsp. vanilla.

Add dry ingredients and 3/4 cup greek yogurt to butter/sugar mixture alternatively. You can also use sour cream if you don’t have yogurt.

Pour half of the batter into a 9″ round cake pan.

Put 1/3 cup raspberry jam in a microwave-safe bowl for about 45 seconds or until smooth and pourable; pour jam over batter in the pan, then add the second half of cake batter over the jam.

To make the streusel topping, combine 1/4 cup butter, 1/2 cup flour, 1/4 cup brown sugar and 1/2 tsp. cinnamon. Mix well (I squish it together with my fingers).

Cover the top of the coffee cake with the streusel and bake at 350 degrees for 30-35 minutes.

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Raspberry Swirl Coffee Cake

This Raspberry Swirl Coffee Cake is moist on the inside and has a crunchy streusel topping on the outside. It makes a great gift and is a crowd-pleaser for sure!

Prep Time15 mins

Cook Time35 mins

Total Time50 mins

Course: Breakfast, Dessert

Cuisine: American

Keyword: Raspberry Swirl Coffee Cake

Servings: 12

Calories: 255kcal

Author: Brittany

Ingredients

COFFEE CAKE:

• 1 ½ c flour
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ¼ c butter
• ¾ c sugar
• 2 eggs
• 2 tsp lemon zest
• 1 tsp vanilla
• ¾ c plain greek yogurt
• ⅓ c raspberry jam

STREUSEL TOPPING:

• ¼ c butter softened
• ½ c flour
• ¼ c brown sugar firmly packed
• ½ tsp cinnamon

Instructions

• In a small mixing bowl, combine flour, baking powder, baking soda and salt. Set aside.
• In a mixer with a paddle attachment, beat butter and sugar until well incorporated.
• Add eggs, lemon zest and vanilla. Mix well.
• Add dry ingredients and yogurt alternatively into cake batter.
• Pour half of the batter into a 9" round cake pan.
• Put raspberry jam in a microwave-safe bowl for about 45 seconds or until smooth and pourable; pour jam over batter in the pan, then add the second half of cake batter over the top of the jam.
• To make the streusel topping, combine all listed ingredients. Using your hands or spoon, mix well.
• Cover the top of the coffee cake with the streusel and bake at 350 degrees for 30-35 minutes.

Nutrition

Calories: 255kcal | Carbohydrates: 40g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 162mg | Potassium: 105mg | Fiber: 0g | Sugar: 22g | Vitamin A: 275IU | Vitamin C: 1.2mg | Calcium: 47mg | Iron: 1.2mg