Preheat oven to 350 degrees. Generously spray a 10-cup tube pan with nonstick baking spray; set aside. Whisk together flour, baking powder, baking soda, and salt; set aside.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
When you are looking for something sweet and fruity to round out your brunch menu; look no further! This Raspberry Swirl Coffee Cake would be perfect to serve with any cup of coffee. Not to mention how eye-catching it will look as part of your food tablescape.
Servings and Ingredients
Ingredients
Serves 16
| Quantity | Ingredient | Add |
|---|---|---|
| Coffee Cake | ||
| 2 ½ c. Hy-Vee all-purpose flour | ||
| 1 tsp. Hy-Vee baking powder | ||
| 1 tsp. Hy-Vee baking soda | ||
| ½ tsp. Hy-Vee salt | ||
| 1 c. Hy-Vee salted butter, softened | ||
| 1 ½ c. Hy-Vee granulated sugar | ||
| 4 Hy-Vee large eggs, room temperature | ||
| 1 c. Hy-Vee plain Greek yogurt | ||
| 1 ½ tbsp. orange zest | ||
| 2 tsp. Hy-Vee vanilla extract | ||
| ½ c. raspberry cake and pastry filling, divided | ||
| 1 recipe powdered sugar glaze | ||
| Fresh berries, for garnish | ||
| Fresh mint, for garnish | ||
| Powdered Sugar Glaze | ||
| 1 c. Hy-Vee powdered sugar | ||
| ¼ tsp. Hy-Vee vanilla extract | ||
| 3 to 4 tsp. Hy-Vee 2% reduced-fat milk | ||
Things To Grab
- 10-cup tube pan
- Nonstick cooking spray
- Whisk
- Large mixing bowl
- Electric mixer
- Zester
- Toothpick
- Wire rack
Directions
Beat butter in a large mixing bowl with electric mixer on medium until creamy. Add sugar; beat on medium until well combined. Add eggs, one at a time, beating well after each addition; beat 2 minutes more on medium-high or until light and fluffy. Beat in yogurt, orange zest, and vanilla on low just until combined. Add flour mixture; beat on low just until combined.
Spread 3 cups batter evenly in prepared pan. Drop 1/4 cup raspberry filling by the spoonful on top of batter; carefully spread raspberry filling in a thin layer. Run the tip of a knife through the filling to slightly swirl it into the batter. Carefully top with remaining batter, spreading to cover raspberry filling. Then, drop and spread remaining 1/4 cup raspberry filling on top of batter, and use a knife to gently swirl to create a second line of raspberry filling.
Bake 40 to 45 minutes or until a toothpick inserted near center comes out clean and the cake is golden brown. Cool the cake in the pan on a wire rack for 15 minutes. Loosen edges of cake from pan with a thin metal spatula or knife. Remove cake from pan; cool cake completely on wire rack.
For the powdered sugar glaze, stir together powdered sugar, vanilla extract, and milk to reach desired drizzling consistency. (Makes 1/3 cup.) Drizzle cake with glaze. Garnish with fresh fruit and mint leaves, if desired.
Nutrition facts
Servings
310 Calories per serving
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 80mg
- Sodium: 260mg
- Total Carbohydrates: 45g
- Protein: 5g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 2%