Raspberry Buttermilk Coffee Cake
A tender breakfast or brunch cake crowned with a raspberry pecan streusel topping. Make it with frozen raspberries, which can be added straight from the freezer to the batter. See Notes below if you want to make this coffee cake as mini bundt cakes instead, perfect for holiday gift giving.
Ingredients
- 1/2 cup butter softened to room temperature
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Zest of 1 medium orange
- 1 cup whole-wheat pastry flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup low fat buttermilk
- 1 1/3 cups frozen raspberries not defrosted
Streusel Topping
- ⅓ cup frozen raspberries not defrosted
- 3 tablespoons packed brown sugar
- ½ teaspoon ground cardamom
- 1/3 cup chopped pecans
Instructions
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Preheat oven to 350 degrees. Generously grease a 10-inch tube pan (angel food cake pan) with butter and lightly dust with flour. If you don’t have a tube pan, use a 9- or 10-inch springform cake pan.
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Cream together the sugar and butter until light and pale in color, 2 minutes. Add the eggs, one at a time, the vanilla, and the orange zest, and mix until blended, stopping to scrape down the sides as needed.
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In a medium bowl, whisk together the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt.
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Add about one-third of the flour mixture to the butter mixture followed by one-third of the buttermilk. Continue until all the ingredients are mixed together, scraping the sides as needed. Add the raspberries and use a spoon to stir just until mixed into the batter.
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Spoon the batter into the prepared cake pan. Mix together the Streusel Topping ingredients and sprinkle over the top of the cake, pressing down gently.
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Bake until the top of the cake is just firm and a toothpick comes out clean when inserted into the center of the cake, about 45 to 50 minutes for a 10-inch tube pan. The time may vary if using a standard springform cake pan.
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Leave to cool completely on the counter. Once cool, run a knife around the edges to loosen the cake. Invert gently and set upright on a cake plate. Cut into wedges and serve.
Recipe Notes
You can use this same batter to make mini bundt cakes. Grease and flour mini bundt pans and fill about 2/3 of the way up the side. Skip the streusel topping. Bake at 350 until a toothpick inserted comes out clean, about 20 minutes (the time will vary depending on the size of the pans). Once the cakes are cool, whisk together 3/4 cup confectioners' sugar with 1 tablespoon orange juice or milk (add more if needed) and drizzle over the top.