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!
Servings: 12
Calories: 255kcal
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