Raspberry Swirl Coffee Cake


Raspberry Swirl Coffee Cake

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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. 

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Servings and Ingredients

Serves 16
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


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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


310 Calories per serving

Amounts Per Serving

  • Total Fat: 13g
  • Cholesterol: 80mg
  • Sodium: 260mg
  • Total Carbohydrates: 45g
  • Protein: 5g

Daily Values

Iron 6%
Calcium 4%
Vitamin D 0%
Potassium 2%