Lemony Raspberry Coffee Cake

Enjoy this moist and tender coffee cake that's made using raspberries and flavored with citrus - ready in an hour.

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Servings 8

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ingredients 11
Prep Time 25 min
Total Time 60 min

Ingredients

1/3: cup sugar

1/4: cup refrigerated or frozen fat-free egg product, thawed, or 1 egg

1/4: cup oil

2: tablespoons grated lemon peel

1: tablespoon lemon juice

1: (8-oz.) container low-fat lemon yogurt

1 3/4: cups all-purpose flour

2: teaspoons baking powder

1/2: teaspoon baking soda

1/4: teaspoon salt

2/3: cup low-sugar red raspberry preserves

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Directions

1 Heat oven to 350°F. In medium bowl, combine sugar, egg product and oil; beat well. Stir in lemon peel, lemon juice and yogurt.
2 Add flour, baking powder, baking soda and salt; stir just until dry ingredients are moistened. Spread half of batter in ungreased 9-inch round cake pan.
3 Reserve 1/3 cup preserves for top of cake. Carefully spread remaining 1/3 cup preserves over batter to within 1/4 inch of edge of pan. Spoon remaining batter over top, spreading to cover preserves completely.
4 Bake at 350°F. for 25 to 35 minutes or until toothpick inserted in center comes out clean. Spread reserved 1/3 cup preserves over top of cake. Cool 10 minutes before serving. Serve warm.