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Raspberry Coffee Cake

Gina
This raspberry coffee cake is a fun breakfast treat swirled with sweet raspberry preserves and topped with buttery streusel and glaze.
Prep Time 20 mins
Cook Time 1 hr
Total Time 1 hr 20 mins
Course Baking, Cake
Servings 10 servings

Ingredients
  

For the Streusel

  • ½ 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
  • ¼ tsp salt
  • 6 tbsp butter - room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ¼ cup sour cream- room temperature
  • ½ 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 & ½ 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.