Raspberry Swirl Coffee Cake

Raspberry yogurt gives this a special taste.

• Ready In: 55 mins
• Serves: 10-12

Ingredients

• 2  cups all-purpose flour
• 3⁄4 cup sugar
• 2  teaspoons baking powder
• 1⁄2 teaspoon salt
• 1  egg
• 1  cup  raspberry yogurt
• 1⁄2 cup butter, melted
• 1  teaspoon vanilla extract
• 1⁄2 cup  chopped  almonds, toasted
• 1⁄2 cup  seedless raspberry preserves, divided
• 2  tablespoons  sliced almonds, toasted

Directions

1. In a large bowl, combine the flour, sugar, baking powder and salt.
2. In another bowl, whisk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds.
3. Pour into a greased 9-inch springform pan. Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl. Sprinkle with sliced almonds.
4. Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; remove sides of pan.
5. In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake.