A luscious oat coffeecake with swirls of raspberry preserves, topped with a layer of fresh raspberries and finally a crunchy top layer of oat streusel.

Very Raspberry Coffeecake

Streusel:
1/2 cup quick or old fashioned oats
1/4 cup granulated sugar
3 tablespoons butter, melted
1/4 teaspoon ground cinnamon

Coffeecake:
1 cup granulated sugar
1/2 cup butter, softened
2 large eggs
1 (8-ounce) carton sour cream (1 cup)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cup quick or old fashioned oats
2 teaspoons baking powder
1/2 teaspoon baking soda

1/2 teaspoon salt
1/3 cup raspberry preserves
3/4 cup fresh or frozen (do not thaw) raspberries

1. Heat oven to 350°F (175°C). Spray 9-inch square metal baking pan with cooking spray or grease lightly.
2. For Streusel: In a small bowl, combine all ingredients and mix well. Set aside.
3. For Coffeecake: In a large bowl, beat sugar and butter with electric mixer until light and fluffy. Add eggs, sour cream and vanilla; mix until smooth.
4. Combined flour, oats, baking powder, baking soda and soda and add to butter mixture; mix just until blended. Spread into pan.
5. Spoon preserves over batter; swirl through batter with knife.
6. Sprinkle raspberries evenly over batter.
7. Sprinkle streusel over raspberries.
8. Bake 50 to 55 minutes or until wooden pick inserted in center comes out clean.
9. Serve warm.

Makes 12 servings.