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.