RASPBERRY BUTTERMILK COFFEE CAKE
Delicious as is or serve with vanilla ice cream.
Provided by Mikekey *
Categories Cakes
Time 55m
Number Of Ingredients 9
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.
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