Paired with your favorite hot drink or enjoyed alone, you’ll love indulging in this Raspberry Buttermilk Coffee Cake.
Raspberry Buttermilk Coffee Cake
Makes 1 (9-inch) cake
- ⅓ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, softened
- ⅓ cup chopped pecans
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup whole buttermilk
- ½ cup fresh raspberries
- ¾ cup seedless raspberry preserves
- 1¼ cups confectioners’ sugar
- 2 tablespoons whole buttermilk
- Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.
- For topping: In a medium bowl, whisk together flour, granulated sugar, salt, and cinnamon. Add butter, and beat with a mixer at medium speed until mixture is crumbly. Stir in pecans.
- For cake: In a large bowl, beat butter and granulated sugar with a mixer 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. With mixer on low speed, 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 preserves. Spread three-fourths of batter into prepared skillet. Spread raspberry mixture onto batter. Top with remaining batter; sprinkle with topping.
- Bake until a wooden pick inserted in center comes out clean, about 50 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool on a wire rack for 1 hour.
- For glaze: In a small bowl, whisk together confectioners’ sugar and buttermilk until smooth; drizzle onto cake.
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