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Raspberry Buttermilk Coffee Cake

a luscious coffee cake with a filling of raspberries and raspberry jam running through a tender cake.

Course Breakfast
Cuisine American
Servings 1 9" cake

Ingredients

Topping

  • 1/3 cup flour
  • 1/4 cup sugar
  • 1/4 tsp kosher salt
  • 1/4 cup softened butter
  • 1/3 cup pecans/walnuts, chppped

Cake

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/5 cup flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1/2 cup buttermilk
  • 1/2 cup fresh raspberries ( 6 oz package)

Glaze

  • 1 cup confectioners sugar
  • 1 tbsp heavy cream

Instructions

  1. Preheat oven to 350F.  Spray a 9" cast iron skillet with cooking spray.

Topping

  1. IN a medium bowl, whisk together the flour, sugar, salt and cinnamon.  With a mixer at medium speed, beat in butter until crumbly (or mi by hand with a fork).  Stir in the nuts. Set aside.

Cake

  1. In a large bowl, using your stand mixer, beat butter and sugar until light and fluffy, about 3-4 minutes.  Add eggs, one at a time, to incorporate. Beat in Vanilla.

  2. In a medium bowl to the side, mix together the flour, baking powder, and salt.  Reduce mixer speed to low, and gradually add flour mixture with the butter - add alternately beginning and ending with the flour mix. Mix until just combined after each addition.

  3. In a small bowl, mash the raspberries slightly with a fork or pastry cutter, then stir in the jam.  Set aside.

  4. Spread 3/4's of the batter into the skillet.  Spread the raspberry mix over it. Top with the remaining batter, spreading to the edges (if possible), then sprinkle with the topping.

  5. Bake 50-55 minutes until a  wooden pick comes out clean.  Cover with foil if needed to prevent excessive browning.  Allow to cool.

Glaze

  1. in a small bowl, mix together the sugar and cream until smooth, and drizzle over a cooled cake.