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 

. Not to mention how eye-catching it will look as part of your food tablescape.

Raspberry Swirl Coffee Cake

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.

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.