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Time for brunchalicious recipe number two. This time it’s on the sweet side of the menu. This raspberry buttermilk coffee cake has everything you could want in a brunch treat. It is a light and tender coffee cake, making it the perfect sweet companion for hearty, savory dishes. The slightly crunchy top of the cake gives way to a tender interior containing just the right amount of tangy raspberry goodness. It is equally delectable served warm or at room temperature.
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Raspberry Buttermilk (Coffee) Cake
Equipment
- 9-inch round cake pan
Ingredients
- 1 cup unbleached all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 4 ounces (8 tablespoons) unsalted butter, softened
- ⅔ cup plus 1 ½ tablespoons granulated sugar, divided
- ½ teaspoon pure vanilla extract
- 1 extra-large egg, at room temperature
- ½ cup buttermilk, at room temperature
- 1 cup fresh raspberries, about 5-ounces
Instructions
- Preheat the oven to 400°F. Butter and flour a 9-inch round cake pan and line the bottom with a round of parchment paper; set aside.
- In a small bowl whisk together the flour, baking powder, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and ⅔ cup of sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl; add the vanilla and egg and beat until combined.
- While the mixer is on low, mix in the flour mixture in 3 batches, alternating with the the buttermilk, beginning and ending with the flour, and mixing until combined.
- Spoon the batter (it will be thick) into the prepared pan, spreading evenly and smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the remaining 1 ½ tablespoons of sugar.
- Bake until cake is golden and a wooden toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and cool in the pan on a wire rack for 10 minutes. Invert the cake, removing the parchment paper, and cool on the rack for another 10-15 minutes. Place any remaining raspberries atop each slice. Serve warm or at room temperature. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Oh man, I wish I had a big 'ol slab of this right now. Yum-my.
This was wonderful! I loved the moist crumb & buttery flavor. My whole family really enjoyed it – thank you!
Have made this two times now and am sure I'll be making it many more! Simple to make and really delicious.
This is a beautiful cake, tastes wonderful and it's very easy to make.
I have been making this cake for 10 years now. Just wanted to give you a heartfelt th able for sharing an outstanding, simple, and DELICIOUS recipe.