Raspberry Swirl Coffee Cake

• servings: 10 servings
• active time: 20 minutes
• total time: 1 hour 20 minutes

Ingredients

1/2 cup cold butter cut into cubes

1 cup all-purpose flour spooned & leveled

1/3 cup lightly packed brown sugar

1/3 cup granulated sugar

2 tsp ground cinnamon

1-1/2 cups all-purpose flour spooned & leveled

2 tsp baking powder

1/4 tsp salt

6 tbsp butter - room temperature

3/4 cup granulated sugar

2 large eggs

2 tsp vanilla extract

1/4 cup sour cream- room temperature

1/2 cup buttermilk - room temperature

1/3 cup raspberry preserves

3 tbsp milk

1 cup confectioners sugar

Directions

Preheat the oven to 350F degrees.

Grease a 9" round springform pan with nonstick cooking spray or use flexipan. Set aside.

In a medium bowl, make the streusel by combining flour, sugars & cinnamon & 1/2 cup butter cut into chunks.

Cut butter into dry ingredients using a pastry cutter or by crossing 2 knives until the mixture is crumbly. Set aside.

Make the cake batter by combining flour, baking powder & salt in a large bowl. Set aside.

Combine & beat together in large mixer bowl butter & sugar on medium speed until fluffy

Add in the eggs & vanilla, continue beating until combined.

Fold in sour cream.

Carefully add in flour mixture & buttermilk. Beat well.

Pour batter into the prepared pan.

Place spoonfuls of preserves on top of the cake batter & cut a knife through to create swirls. Sprinkle the streusel on top

Bake in your prepared oven for 50 to 60 minutes, or until toothpick test is clean.

Make the glaze, whisk together the milk & confectioners sugar until a smooth

Drizzle cake with glaze.