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 mins
Cook Time1 hr 5 mins
Course: Breakfast
Keyword: breakfast, cake, cinnamon, coffee cake, raspberry
Calories:
Author: Kim Lange
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 ½ 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
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 ½ the raspberries, ½ 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.