Raspberry Almond Swirl Coffee Cake

This makes a fantastic Christmas morning Breakfast, and it also happens to be hands down the best coffee cake I have ever tasted, we have been making this for years.  

Recipie:
Ingredients

• 1-1/2 cups sugar
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 1/2 teaspoon Baking Powder
  
  
• 4 eggs
• 3 cups all-purpose flour
• 1 cup Raspberry Preserves (can sub strawberry too)
• GLAZE:
• 1-2 cups confectioners' sugar
• 1 to 2 tablespoons milk
• 1 tsp vanilla
• 1 T. melted butter

Directions

1. In a large bowl, combine the sugar, butter, shortening, extracts, baking powder and eggs. Beat on low speed until blended; beat on high for 3 minutes (VERY IMPORTANT TO BEAT FOR 3 MINUTES...makes it light and fluffy!). Stir in flour. (don't forget the flour, I have done this and lets just say it becomes...well, inedible...
2. Spread two-thirds of the batter into a greased 15-1/2-in. x 10-1/2-in. x 1-in. baking pan. Spread pie filling over batter; drop remaining batter by tablespoonful over filling. Bake at 350° for 40-45 minutes or until golden. Combine the confectioners' sugar and milk; drizzle over coffee cake.