Buttermilk Raspberry Coffee Cake—because regular coffee cake is just too basic for your refined taste buds. Packed with tangy buttermilk and juicy raspberries, this cake says, “I have standards.” Not to mention, the tender crumb is the perfect base for the burst of sweet-tart berries. If you’re looking to impress your guests—or just want to justify eating cake for breakfast—this recipe is your golden ticket. You’ll probably have them wondering if you secretly bake for a living. Don’t worry; we’ll let them think you do.
Buttermilk Raspberry Coffee Cake
Buttermilk Raspberry Coffee Cake is a soft, moist treat featuring tangy buttermilk and a burst of fresh raspberries for a delightful twist.
Ingredients
- For the Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 1/2 cups fresh raspberries
- For the Topping:
- 1/4 cup sugar
- 1/2 cup chopped pecans optional
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch cake pan.
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, cream butter and sugar together until fluffy.
- Beat in eggs and vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, until smooth.
- Gently fold in the raspberries.
- Pour batter into the prepared pan.
- Mix sugar and optional chopped pecans, then sprinkle over the batter.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
Notes
Nutritional Information (Per Serving)
- Calories: 290
- Total Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Vitamin A: 8%
- Vitamin C: 4%
- Calcium: 3%
- Iron: 5%
- Vitamin D: 2%
Additional Notes
- Gently fold the raspberries to avoid smashing them.
- If you prefer a sweeter cake, add an extra tablespoon of sugar to the batter.
- Store leftovers in an airtight container for up to 3 days.
