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.

4.0 from 2 reviews
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.

4.0 from 2 reviews
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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15 COMMENTS

  1. Hey….I love your magazine and I bake your recipes all the time! I have a question though…I made the raspberry buttermilk coffee cake and while it tasted great…the middle was pretty underdone, even after almost 50 minutes. The skewers did come out clean so I thought it was done. Has anyone else had this issue?

    • Amy,

      Thank you for reaching out! We have not had this issue come up yet, and we apologize for the inconvenience that you have had with this recipe. We suggest making sure the oven temperature is correct as well as the amount of ingredients that went into the coffee cake. Sometimes ovens can vary and take a little bit longer to cook than ours. Let us know if we can help further.
      Happy Baking!

    • Hi Amy,

      I love this recipe and so does everyone when I make it! I have made this cake a couple of times now, and I have had the same issue (tooth picks an all). This cake seems rich enough that it can take a little bit of “overtime” in the oven, Mine took closer to an hour. If you dare, to cook it a little more than you should. I always feel the top. If it springs back your good….hope this helps….

  2. Hi,

    I LOVE this recipe and everything you all do! I want to make this as a birthday cake but I need much more. Can I just double this as is?

    Thanks!!

  3. This cake tastes wonderful. Not overly sweet. I did have to bake the cake for 50 minutes instead of 40 minutes. I let it cool in the pan as instructed. When I attempted to take the cake out of the pan, it completely crumbled and fell apart. Not sure what I did wrong. Any suggestions on what I can do next time to get the cake out of the pan in one piece?

    The crumbled cake was still delicious. Thank you for the recipe!

    • Hi Judee,

      Thank you for your question!

      You could absolutely substitute another kind of fruit or preserve! To substitute, just be sure to use volume measurements as weight measurements may be inconsistent with different fruits.

      Hope this helps, and happy baking!

  4. I made this today because my sister and her husband were stopping by. I wanted to use my springform pan for easy in/out of the cake, but it was a 10″ one, and I thought that it might throw things off. I used a 9″ layer cake pan and baked it on a pizza pan because I was afraid it would overflow. I also cut out a round of parchment paper for the bottom of the pan so it wouldn’t stick. There was no overflow, but it did come up pretty high. I cooked it for at least 60 minutes because it was pretty jiggly after 45 minutes. I also could not find seedless raspberry preserves, so I used a raspberry jam type of thing. That seemed to be okay. I had no pecans, so I used walnuts. That was okay. I also set the oven a little higher through part of the cooking and put some foil on top since it was browning up pretty fast. The company enjoyed it, and so did I. It was pretty sweet also. I would probably decrease the sugar a bit the next time.

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