Raspberry-Buttermilk Coffee Cake
Makes 1 (9-inch) cake
Ingredients
- TOPPING:
- ⅓ cup all-purpose flour
- ¼ cup sugar
- ¼ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- ¼ cup unsalted butter, softened
- ⅓ cup chopped pecans
- CAKE:
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup whole buttermilk
- ½ cup fresh raspberries
- ¾ cup raspberry preserves
- GLAZE:
- 1 cup confectioners’ sugar
- 3 tablespoons whole milk
Instructions
- Preheat oven to 350°. Spray a 9-inch cast-iron skillet with cooking spray.
- For topping: In a medium bowl, whisk together flour, sugar, salt, and cinnamon. With a mixer at medium speed, add butter, beating until crumbly. Stir in pecans; set aside.
- For cake: In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
- In a small bowl, lightly mash raspberries. Stir in raspberry preserves.
- Spread three-fourths of batter into prepared pan. Spread raspberry mixture onto batter. Top with remaining batter, spreading to edges; sprinkle with topping.
- Bake until a wooden pick inserted in center comes out clean, about 50 minutes, loosely covering with foil to prevent excess browning, if necessary.
- For glaze: In a small bowl, whisk together confectioners’ sugar and milk until smooth. Drizzle glaze over cooled cake.
