Lush Raspberry Cinnamon Swirl Coffee Cake
Here's a wonderful, lush cinnamon-swirled coffee cake bursting with fresh, juicy raspberries and drenched with a cream glaze. Delicious served warm from the microwave or straight from the fridge.
Prep Time25 minutes mins
Cook Time1 hour hr
Course: Breakfast
Keyword: breakfast, cake, cinnamon, coffee cake, raspberry
Servings: 8 Servings
Calories:
Author: Kim Lange
Raspberry Cinnamon Swirl Coffee Cake
Get Recipe Ingredients
Raspberry Cinnamon Swirl Coffee Cake
Combine the flour, 1 cup sugar, baking powder, salt, buttermilk, beaten egg, vanilla and oil and stir just until moistened.
In a small bowl, combine cinnamon and remaining sugar.
Pour half of the batter into pan and sprinkle with with 1/2 the raspberries, 1/2 the nuts and 1 cup of the cinnamon-sugar.
Spread with remaining batter and sprinkle with remaining raspberries, nuts and cinnamon-sugar.
Using a knife, cut through the batter to swirl a few times.
Bake for 60-75 minutes or until a toothpick inserted near the center comes out clean.
Allow to cool for 10 minutes in the pan before removing to wire rack. Cool completely.
- Don't have buttermilk? Make it simply by pouring 1 cup of whole or 2% milk into a liquid measuring cup. For vegan buttermilk, you can use a vegan milk of your choice with perfect results. For every 1 cup of milk, stir in 1 tablespoon lemon juice or vinegar. Let the mixture stand for 10 minutes, then mix it up and use. You can scale the recipe up or down depending on how much you need.