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