2 c. all purpose flour
1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 c. sugar
1 egg, room temp.
1/2 c. butter, melted
1 tsp. vanilla extract
1 (8 oz.) carton raspberry flavored yogurt, room temp.
1/2 c. chopped almonds (opt.)
1/3 c. seedless red raspberry preserves
2 tbsp. seedless red raspberry preserves
About 25 whole blanched almonds
Fresh raspberries for decoration (opt.)

Grease a 9" springform pan; set aside. Preheat oven to 350 degrees.

In a large bowl, combine flour, baking powder, baking soda, salt and sugar; set aside. In a medium bowl, lightly beat egg. Stir in butter, vanilla and yogurt. Stir into flour mixture only until dry ingredients are moistened. Stir in nuts; if desired.

Turn into prepared pan; smooth top. Drop 1/3 cup preserves, by teaspoonfuls, over top of batter. To give a marbled effect, use a knife to cut preserves through batter several times. Bake 40 to 45 minutes or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes. Remove side of pan. Use 2 large spatulas to remove baked coffee cake from pan bottom. Place top side up on a plate.

In a small saucepan, over low heat, melt 2 tablespoons preserves. Brush over coffee cake. Let stand 10 minutes. Arrange whole almonds around coffee cake. Decorate with fresh raspberries, if desired. Makes 1 coffee cake.