This raspberry coffee cake recipe is made with buttermilk, sugar, egg, flour and raspberry preserves. The coffeecake is drizzled with a light lemon glaze.
Prep Time20 minutesmins
Cook Time40 minutesmins
Total Time1 hourhr
Course: Dessert
Cuisine: American
Keyword: Raspberry Coffee Cake
Servings: 6
Author: Laura Warnke
Ingredients
2-1/2cupsflour
1/2teaspoonbaking powder
1/2teaspoonbaking sod
3/4cupsugar
1/2teaspoonsalt
3/4cupbutter
1egg
3/4cupbuttermilk
3/4cupraspberry preserves
Lemon Glaze
Lemon Glaze
1-1/2cupspowdered sugarconfectioner's sugar
1/2teaspoonvanilla
Lemon Juice
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Baking Equipment Needed
1-9" round by 2" high springform pan
greased
1large mixing bowl
pastry cutterhelpful, but not completely necessary
small bowl for glaze
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, combine flour, baking powder, baking soda, sugar, and salt.
Using a pastry cutter or fork, cut in the butter until the mixture resembles course crumbs.
Make a well in the center of the course crumbs. Add the egg and buttermilk into the well. Stir gently until moistened.
Spread evenly into your greased springform pan.
Spread the raspberry preserves over the dough, leaving a 1-1/2" border.
Bake at 350 degrees for 35-40 minutes, until a toothpick inserted in center comes out clean. Cool in the pan on a baking rack.
In a small bowl, combine the powdered sugar, vanilla, and enough lemon juice to make a drizzling consistency.
Before serving, remove from the springform pan. Drizzle glaze over the coffee cake and serve.