A little coffee cake for your mornin’.
Raspberry coffee cake plus a cup of coffee makes me one happy girl!
This recipe serves 8 to 10.
1 cup of sugar
1 cup of vegetable oil
2 cups flour
1 teaspoon baking powder
1 teaspoon almond extract
1 (18 oz) jar of raspberry preserves
Preheat oven to 350 degrees.
Grease (I use Pam) a 9×13 baking dish. Set aside.
In a mixing bowl, beat your sugar and oil together. Next, beat in each egg. Beat in flour and then baking powder. Beat in almond extract.
Spread half of your batter across your prepared baking dish. Next, open your take your raspberry preserves and spread it over your batter in the baking dish. Finally, take the other half of your batter and spread it on top of your raspberry. Using a sharp knife lightly swirl the three layers together.
Bake about 45 minutes or until a toothpick inserted in the middle comes out clean.
Remove from oven and serve immediately or later at room temp.
And of course, you can use any type of jam or preserve you love (apple butter would be great too!).