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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
Author: Kim Lange


  • 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


  • 1/4 cup powdered sugar
  • 2 teaspoons milk


  • 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.


  • Combine and whisk powdered sugar and enough milk to reach desired consistency and drizzle over cooled coffee cake.
  • Store in an airtight container.