raspberry swirl buttermilk coffee cake
(2 RATINGS)
This is a favorite recipe that I received from one of our favorite bed and breakfasts. It was served for breakfast one morning and from the first taste, I knew I had to have the recipe and bake it at home. I realize the ingredients are incorporated in a slightly strange order, but this is how the recipe is written so I didn't ask any questions! :-) I have also used blackberry and strawberry jam. I would think any flavor would work.
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prep time
15 Min
cook time
25 Min
method
---
yield
Ingredients
- 6 tablespoons butter (softened)
- 1 1/2 cups flour
- 2/3 cup sugar
- 2/3 cup buttermilk
- 2 large egg whites
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon vanilla
- 6 tablespoons raspberry jam
- 1/2 cup pecans (chopped)
How To Make raspberry swirl buttermilk coffee cake
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Step 1Preheat oven to 350 degrees. In a large bowl, beat butter. Add about half of the flour.
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Step 2Add sugar, buttermilk, egg whites, baking powder, baking soda and vanilla. Beat on low speed for 2 minutes.
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Step 3Add remaining flour and beat just until combined. Pour batter into greased 9x5 loaf pan.
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Step 4Add dollops of jam in small spoonfuls on top of batter. Swirl jam into batter with a knife creating a marbled effect. Sprinkle pecans on top.
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Step 5Bake for 25-30 minutes or until a wooden toothpick inserted into center comes out clean. Let stand at least 5 minutes before slicing.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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