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Raspberry Coffee Cake
Coffee cake with a delicious layer of raspberry jam makes the perfect addition to your brunch.
Course
Brunch, Dessert
Cuisine
American
Prep Time
20
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
5
minutes
minutes
Servings
12
servingss
Calories
327
kcal
Author
Leigh Anne Wilkes
Ingredients
Crumb Topping
1/4
C
flour
1/4
C
packed brown sugar
1/2
tsp
cinnamon
2
Tbsp
chilled butter
cut into small pieces
Cake
2 1/2
C
flour
1
tsp
baking powder
1/2
tsp
baking soda
1 1/2
C
powdered sugar
1/8
tsp
salt
1/2
C
butter
softened
2
tsp
vanilla
2
egg
3/4
C
buttermilk
4
Tbsp
fresh lemon juice
1/2
C
raspberry preserves
Instructions
Topping
Mix together flour, brown sugar, cinnamon and butter for crumb topping. Use a fork to mix until it forms small pebbles.
Preheat oven to 350 degrees F.
For cake, spray an 9 Inch springform pan with cooking spray.
Mix together powdered sugar and butter and mix until well blended.
Add in vanilla and eggs.
Pour in milk and juice and beat for 2 minutes.
Add in flour, baking soda, baking powder and salt and mix until smooth.
Spoon half of batter into bottom of pan, spread evenly.
Top with raspberry jam.
Top with remaining batter and spread lightly and evenly.
Sprinkle with topping.
Bake for 45-60 minutes or until a toothpick comes out clean.
Cool for 10-15 minutes and then remove sides of pan and continue to cool.
Nutrition
Calories:
327
kcal
|
Carbohydrates:
53
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
7
g
|
Cholesterol:
54
mg
|
Sodium:
187
mg
|
Potassium:
122
mg
|
Fiber:
1
g
|
Sugar:
27
g
|
Vitamin A:
359
IU
|
Vitamin C:
3
mg
|
Calcium:
52
mg
|
Iron:
2
mg