Raspberry-Buttermilk Coffee Cake

Raspberry-Buttermilk Coffee Cake

A layer of sweet raspberry jam ribbons through this tender buttermilk cake. Don’t be surprised if the scent draws a crowd before it’s even out of the oven.

Raspberry-Buttermilk Coffee Cake
 
Makes 1 (9-inch) cake
Ingredients
  • ½ cup(113 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 teaspoon (4 grams) vanilla extract
  • 1½ cups (188 grams) all-purpose flour
  • 1½ teaspoons (7.5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (120 grams) whole buttermilk
  • ½ cup (85 grams) fresh raspberries
  • ¾ cup (240 grams) seedless raspberry preserves
  • Cinnamon-Pecan Crumble (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. In a small bowl, lightly mash raspberries. Stir in raspberry preserves.
  5. Spread three-fourths of batter into prepared pan. Gently spread raspberry mixture onto batter. Top with remaining batter, spreading to edges of pan. Sprinkle with Cinnamon-Pecan Crumble.
  6. Bake until a wooden pick inserted in center comes out clean, about 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack. Serve warm or at room temperature.

Cinnamon-Pecan Crumble
 
Makes about ¾ cup
Ingredients
  • ⅓ cup (42 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup (57 grams) unsalted butter, softened
  • ⅓ cup (38 grams) chopped pecans
Instructions
  1. In a medium bowl, whisk together flour, sugar, salt, and cinnamon. Using a wooden spoon, stir in butter until mixture is crumbly. Stir in pecans.

 

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