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.
Servings: 8 Servings
Calories:
Ingredients
Raspberry Cinnamon Swirl Coffee Cake
- 2 cups all purpose flour or gluten free flour
- 1 ½ cups granulated sugar divide into 1 cup and a 1/2 cup
- 1 teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cup buttermilk
- 1 teaspoon vanilla Extract
- 1 egg beaten
- ¼ cup canola oil
- 1 Tablespoon cinnamon powder
- 1 ½ cup raspberries
- ½ cup walnuts or pecans optional
Glaze
- ¼ cup powdered sugar
- 2 teaspoons milk
Instructions
- Preheat oven to 350 °F (180 °C). Grease an 8 or 9 inch round spring-form pan or baking pan.
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.
Glaze
- Combine and whisk powdered sugar and enough milk to reach desired consistency and drizzle over cooled coffee cake.
- Store in an airtight container.
Notes
- 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.