Raspberry Swirl Coffee Cake

Posted May 17th, 2011 in Breakfast, Desserts, Recipe

Preheat oven to 350 degrees

1/2 cup butter, softened

1 cup sugar

1 cup sour cream

1/2 cup almond milk

2 eggs

1 tsp vanilla

2 cups all purpose flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 can Oregon Raspberries,drained reserve syrup

3 Tbs cornstarch

2 Tbs. sugar

2 Tbs. chopped almonds

1/2 tsp cinnamon

Grease a bundt pan. Mix 2 Tbs sugar, chopped almonds and cinnamon together and sprinkle over the bottom and sides of pan. Set aside.

Combine raspberry syrup and cornstarch is a small saucepan. Wisk over medium heat until thickened and clear.  Gently fold in the raspberries and set aside to cool.

Cream butter and sugar in a large bowl until fluffy. Add sour cream, eggs and vanilla and beat until smooth.   Combine Flour, baking soda, baking powderand salt. Reduce beater speed and gradually add the dry ingredients and beat just until well mixed. Spread batter in the prepared pan.  Drop raspberry filling over the top by teaspoonfuls using about half the filling.  Swirl with a knife for a marbled effect. 

Bake for 35-45 minutes until golden brown and toothpick inserted in center comes out clean.  Remove from oven and cool for 10 minutes before inverting and removing from pan.  Brush remaining raspberry filling over the cake to glaze.

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