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.
Ingredients
- Raspberry Cinnamon Swirl Coffee Cake
- 2 cups All Purpose flour or gluten free flour
- 1 1/2 cups granulated sugar divide into 1 cup and a 1/2 cup
- 1 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/4 cup buttermilk
- 1 teaspoon vanilla Extract
- 1 egg beaten
- 1/4 cup canola oil
- 1 Tablespoon cinnamon powder
- 1 ½ cup raspberries
- ½ cup walnuts or pecans optional
Glaze
- 1/4 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.