Real Recipes From Real Home Cooks ®

raspberry buttermilk coffee cake

(1 rating)
Recipe by
Mikekey *
Seattle, WA

Delicious as is or serve with vanilla ice cream.

(1 rating)
yield 6 -8
prep time 20 Min
cook time 35 Min
method Bake

Ingredients For raspberry buttermilk coffee cake

  • 1/4 c
  • 1/2 pt
    fresh raspberries, rinsed and drained
  • 1 1/2 c
    all purpose flour
  • 2 tsp
    baking powder
  • 1 c
  • 1 lg
    egg, beaten
  • 3/4 c
  • 3 Tbsp
    vegetable oil
  • 1 tsp
    lemon extract (or vanilla)

How To Make raspberry buttermilk coffee cake

  • 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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