Imagine a warm, tender coffee cake bursting with juicy raspberries, a delicate crumb that melts in your mouth, and a tantalizing cinnamon-sugar topping that will make your taste buds dance with joy. This Raspberry Buttermilk Coffee Cake isn't just a recipe – it's a morning miracle that transforms an ordinary breakfast into an extraordinary culinary experience. Whether you're a baking novice or a seasoned pro, this foolproof recipe promises to elevate your breakfast game and impress everyone at your table.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 9 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup buttermilk
- 1 large egg
- 1 cup fresh raspberries
- 1/4 cup brown sugar (for topping)
- 1 tsp cinnamon (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the large egg to the butter-sugar mixture and mix until fully incorporated. Then, gradually add the buttermilk while continuing to mix until the batter is smooth.
- Slowly add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the fresh raspberries with a spatula, being careful not to break them apart too much.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- In a small bowl, combine the brown sugar and cinnamon for the topping. Sprinkle this mixture evenly over the top of the cake batter.
- Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
- Once baked, remove the coffee cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice the Raspberry Buttermilk Coffee Cake into squares and serve warm or at room temperature. Enjoy your delicious coffee cake with a cup of coffee or tea!
Tips
- Use room temperature ingredients to ensure smooth mixing and optimal texture.
- Don't overmix the batter – a few lumps are perfectly fine and will help keep the cake tender.
- Gently fold raspberries to prevent them from breaking and bleeding too much into the batter.
- For extra moisture, ensure your buttermilk is fresh and at room temperature.
- Check the cake a few minutes before the recommended baking time to prevent over-baking.
- Let the cake cool slightly before slicing to help it set and maintain its structure.
- For a beautiful presentation, dust with powdered sugar just before serving.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 55mg
