Wednesday, January 19, 2011
2 cups all-purpose flour
3/4 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 cup (8-ounces) raspberry yogurt ( I used Yoplait 99% fat-free original yogurt)
1/2 cup butter, melted
1 tsp. vanilla extract
1/2 cup chopped almonds, toasted (optional)
1/2 cup seedless raspberry preserves, divided
2 Tbs. sliced almonds, toasted (oops, we forgot to do this)
In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, yogurt, butter, and vanilla until blended; stir in dry ingredients just until moistened. Stir in the chopped almonds. (batter will be thick)
Pour into a greased 9-inch springform pan (or just regular 9-inch round cake pan).
Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl.
Sprinkle with sliced almonds (we forgot this step). 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, then remove sides of the pan if a springform pan was used.
In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake. (we also skipped this, since I did not care about making it pretty for my kids). Makes 10 servings.