Best Raspberry Buttermilk Coffee Cake Recipes

RASPBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350F (180C) degrees.
• Lightly grease a 9-inch (23 cm) round springform pan with butter or nonstick cooking spray and lightly flour. I recommend wrapping the outside of the pan in tin foil, as some springform pans can leak. Set aside.

EASY RASPBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Spray an 11 x 7-inch baking pan with cooking spray, then dust with flour. Set aside.
• Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
• Combine yogurt, egg and vanilla extract in a small bowl. Pour oil into the yogurt mixture. (You don't need to stir it.)
• Add yogurt/oil to the dry ingredients and stir until combined, being careful not to overmix. Pour into prepared pan and gently smooth the top.
• Sprinkle raspberries over batter.
• Combine flour, sugar, pecans and butter in a small bowl and mix until crumbly. Sprinkle over the top of the raspberries.
• Bake for 35 to 40 minutes.

RASPBERRY BUTTERMILK COFFEE CAKE

Steps:

• Preheat the oven to 350°F/176°C and grease a 8 x 8 inch square pan.

RASPBERRY-BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.
• 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.
• 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.
• In a small bowl, lightly mash raspberries. Stir in raspberry preserves.
• 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.
• 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.
• 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.

RASPBERRY BUTTERMILK COFFEE CAKE

Steps:

• 1. Place raspberries in a small bowl and sprinkle with 1/4 cup sugar. Mix gently to coat berries. Set aside.
• 2. Preheat oven to 350F. Coat an 8-inch square or round cake pan with nonstick cooking spray.
• 3. Mix flour, baking powder and 1 cup sugar in a large bowl.
• 4. In a smaller bowl, combine egg, buttermilk, oil and extract (I prefer lemon but vanilla will work fine).
• 5. Add liquid mixture to flour mixture and mix until smooth.
• 6. Pour batter into pan and top with berries. With a spatula or spoon, gently swirl berries into bater, leaving some on top.
• 7. Bake for 30-35 minutes, or until pick inserted into center comes out clean (insert in a portion of cake with no berries).
• 8. Cool in pan on wire rack.

RASPBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
• Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
• At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
• Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
• Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

BUTTERMILK COFFEE CAKE

Steps:

• In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.