Raspberry-Swirl Coffee Cake

• 1/2 cup Land O Lakes Butter, softened
• 1 cup sugar
• 1 cup sour cream
• 1/2 cup milk
• 2 Land O Lakes Eggs
• 1 teaspoon vanilla*
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup raspberry spreadable fruit
• 6 to 8 drops red food color
• 2 tablespoons sugar
• 2 tablespoons sliced almonds
• 1/2 teaspoon ground cinnamon

1. Heat oven to 350F.
2. Grease 13x9-inch baking pan; set aside.
3. Combine butter and 1 cup sugar in bowl.
4. Beat at medium speed, scraping bowl often, until creamy.
5. Add sour cream, milk, eggs and vanilla; continue beating until smooth.
6. Add flour, baking powder, baking soda and salt; beat at low speed just until well mixed.
7. Spread batter into prepared pan.
8. Place spreadable fruit into bowl; stir in enough food color for desired color.
9. Spoon onto batter by teaspoonfuls; swirl with knife for marbled effect.
10. Combine all topping ingredients in bowl; sprinkle over batter.
11. Bake 35-40 minutes or until golden brown and toothpick inserted in center comes out clean.
12. Serve warm or cold.

butter, sugar, sour cream, milk, eggs, vanilla, flour, baking powder, baking soda, salt, fruit, color, sugar, almonds, ground cinnamon

Taken from www.landolakes.com/recipe/401/raspberry-swirl-coffee-cake (may not work)