Raspberry Swirl Coffee Cake

Ingredients:

2 cups all-purpose flour

3/4 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 egg

1 cup (8 ounces) 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, for garnish

Directions:

Preheat oven to 350 degrees. In a large mixing bowl, combine the flour,, sugar, baking powder and salt. In another bowl, whisk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds.

Pour mixture 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. Bake at 350 degrees 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.

In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of cake. Garnish with sliced almonds.