Raspberry Swirl Buttermilk Coffee Cake

Raspberry Swirl Buttermilk Coffee Cake Recipe

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Sea Sun


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.

★★★★★ 2 votes
15 Min
25 Min


6 Tbsp
butter (softened)
1 1/2 c
2/3 c
2/3 c
2 large
egg whites
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
6 Tbsp
raspberry jam
1/2 c
pecans (chopped)


1Preheat oven to 350 degrees. In a large bowl, beat butter. Add about half of the flour.
2Add sugar, buttermilk, egg whites, baking powder, baking soda and vanilla. Beat on low speed for 2 minutes.
3Add remaining flour and beat just until combined. Pour batter into greased 9x5 loaf pan.
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.
5Bake for 25-30 minutes or until a wooden toothpick inserted into center comes out clean. Let stand at least 5 minutes before slicing.

About Raspberry Swirl Buttermilk Coffee Cake