Description
This raspberry coffee cake is a fun breakfast treat swirled with sweet raspberry preserves and topped with buttery streusel and glaze.
Ingredients
Units
For the Streusel
- 1/2 cup cold butter cut into cubes
- 1 cup all-purpose flour spooned &; leveled
- 1/3 cup lightly packed brown sugar
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
Coffee Cake
- 1-1/2 cups all-purpose flour spooned &; leveled
- 2 tsp baking powder
- 1/4 tsp salt
- 6 tbsp butter - room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/4 cup sour cream- room temperature
- 1/2 cup buttermilk - room temperature
- 1/3 cup raspberry preserves
Glaze
- 3 tbsp milk
- 1 cup confectioners sugar
Instructions
- Preheat the oven to 350F degrees.
- Grease a 9″ round springform pan with nonstick cooking spray or use flexipan. Set aside.
- In a medium bowl, make the streusel by combining flour, sugars & cinnamon & 1/2 cup butter cut into chunks.
- Cut butter into dry ingredients using a pastry cutter or by crossing 2 knives until the mixture is crumbly. Set aside.
- Make the cake batter by combining flour, baking powder & salt in a large bowl. Set aside.
- Combine & beat together in large mixer bowl butter & sugar on medium speed until fluffy
- Add in the eggs & vanilla, continue beating until combined.
- Fold in sour cream.
- Carefully add in flour mixture & buttermilk. Beat well.
- Pour batter into the prepared pan.
- Place spoonfuls of preserves on top of the cake batter & cut a knife through to create swirls. Sprinkle the streusel on top
- Bake in your prepared oven for 50 to 60 minutes, or until toothpick test is clean.
- Make the glaze, whisk together the milk & confectioners sugar until a smooth
- Drizzle cake with glaze.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Baking, Cake