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
  • 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)
  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
  • 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
  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.



  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?



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