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Raspberry Swirl Coffee Cake

Raspberry Swirl Coffee Cake

Ingredients

makes 10 servings

FOR THE STREUSEL

½ cup cold butter cut into cubes

1 cup all-purpose flour spooned and leveled

⅓ cup lightly packed brown sugar

⅓ cup granulated sugar

2 teaspoons ground cinnamon

FOR THE COFFEE CAKE

1½ cups all-purpose flour spooned and leveled

2 teaspoons baking powder

¼ teaspoon salt

6 tablespoons butter - room temperature

¾ cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

¼ cup sour cream- room temperature

½ cup buttermilk - room temperature

⅓ cup Bonne Maman Raspberry Preserves

FOR THE GLAZE

3 tablespoons milk

1 cup confectioners sugar

Directions

Prep Time: 20 mins

Cook Time: 60 mins

Total Time: 1 hour 20 mins

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.

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