Raspberry Buttermilk Coffee Cake

Time for brunchalicious recipe number two.  This time it's on the sweet side of the menu.  This raspberry buttermilk coffee cake has everything you could want in a brunch treat.  It is a light and tender coffee cake, making it the perfect sweet companion for hearty, savory dishes.  The slightly crunchy top of the cake gives way to a tender interior containing just the right amount of tangy raspberry goodness.  It is equally delectable served warm or at room temperature.          

Printable Recipe

Raspberry Buttermilk (Coffee) Cake
serves 6-8

1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
4 ounces (8 Tablespoons) unsalted butter, softened
2/3 cup, plus 1 1/2 Tablespoons granulated sugar, divided
1/2 teaspoon pure vanilla extract
1 extra large egg, at room temperature
1/2 cup buttermilk, at room temperature
1 cup fresh raspberries (about 5-ounces)

Preheat the oven to 400 F.  Butter and flour a 9-inch round cake pan and line the bottom with a round of parchment paper; set aside.

In a small bowl whisk together the flour, baking powder, baking soda and salt; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 2/3 cup of sugar until light and fluffy, about 2-3 minutes.  Scrape down the sides of the bowl; add the vanilla and egg and beat until combined.

While the mixer is on low, mix in the flour mixture in 3 batches, alternating with the the buttermilk, beginning and ending with the flour, and mixing until combined.

Spoon the batter (it will be thick) into the prepared pan, spreading evenly and smoothing the top.  Scatter the raspberries evenly over the top and sprinkle with the remaining 1 1/2 tablespoons of sugar.

Bake until cake is golden and a wooden toothpick inserted in the center comes out clean, about 25 minutes.  Remove from the oven and cool in the pan on a wire rack for 10 minutes.  Invert the cake (removing the parchment paper) and cool on the rack for another 10-15 minutes.  Place any remaining raspberries atop each slice.   Serve warm or at room temperature.  Enjoy!

Source: Adapted from Gourmet, June 2009


  1. Oh man, I wish I had a big 'ol slab of this right now. Yum-my.

  2. This was wonderful! I loved the moist crumb & buttery flavor. My whole family really enjoyed it - thank you!

  3. Have made this two times now and am sure I'll be making it many more! Simple to make and really delicious.

  4. This is a beautiful cake, tastes wonderful and it's very easy to make.

  5. AnonymousJuly 12, 2023

    I have been making this cake for 10 years now. Just wanted to give you a heartfelt th able for sharing an outstanding, simple, and DELICIOUS recipe.


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