Hands On:

35 minutes

Total Time:

85 minutes

Serves:

Ingredients

Coffee Cake

2 ½ cups Hy-Vee all-purpose flour
1 tsp Hy-Vee baking powder
1 tsp Hy-Vee baking soda
½ tsp Hy-Vee salt
1 cup Hy-Vee salted butter, softened
1 ½ cups Hy-Vee granulated sugar
4 Hy-Vee large eggs, room temperature
1 cup Hy-Vee plain Greek yogurt
1 ½ tbsp orange zest
2 tsp Hy-Vee vanilla extract
½ cup raspberry cake and pastry filling, divided
Fresh berries, for garnish
Fresh mint, for garnish

Powdered Sugar Glaze

1 cup Hy-Vee powdered sugar
¼ tsp Hy-Vee vanilla extract
3 ½ tsp Hy-Vee 2% reduced-fat milk

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Preparation

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.

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.

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.

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.

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

Serves: 16

Amount Per Serving
Calories:		310
% Daily Value*
Total Fat: 13g		17%
	Saturated Fat: 8g
	Trans Fat: 0g
Cholesterol: 80mg		27%
Sodium: 260mg		11%
Total Carbohydrate: 45g		16%
	Dietary Fiber: 1g	4%
	Sugars: 29g	58%
Protein: 5g		10%