Raspberry Buttermilk Coffee Cake

By Chef Eddy Van Damme

Prep Time:

25m

Bake/Cook Time:

45m

Yield:

1, 9 X 13-inch cake

Coffee Cakes are beloved for their simplicity as well as their comforting flavor. It's the go-to recipe for when guests unexpectedly drop by. Chef Eddy's Raspberry Buttermilk Coffee Cake is full of juicy raspberries this cake is incredibly light, moist, and tender. You can enjoy as a breakfast pastry, afternoon snack, or after dinner dessert. Not a fan of raspberries? Feel free to replace with your favorite berry instead.

Rate it yourself

Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Dark Brown Sugar Poly Bag

Confectioners Powdered Sugar Poly Bag

Ingredients

2 1/3 cups all-purpose flour*
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon (Vietnamese preferred)
14 tablespoons unsalted butter, very soft
1 1/2 cups Dixie Crystals Extra Fine Granulated Sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, at room temperature
1 pint fresh raspberries
1/3 cup Dixie Crystals Light Brown Sugar or Dixie Crystals Dark Brown Sugar
2/3 cup chopped nuts such as pecans or walnuts
Dixie Crystals Confectioners Powdered Sugar, optional

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F.
For easy removal of pan, line a 9 X 13-inch pan with parchment paper and set aside.
Sift or whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In a bowl large enough to hold all ingredients mix butter until creamy. Add sugar and mix until light and fluffy.
Add one egg and once fully incorporated add next. Add vanilla extract.
In 4 increments, alternately add flour mixture and buttermilk, starting with and ending with flour. Gently mix in raspberries.
Scrape batter into prepared pan. Sprinkle with brown sugar and nuts.
Place in over for about 45 minutes or until light golden brown and center bounces back when lightly pressed with a finger.
Sprinkle with powdered sugar. Serve warm or room temperature.