raspberry buttermilk coffee cake

How To Make raspberry buttermilk coffee cake

• 1

  Place raspberries in a small bowl and sprinkle with 1/4 cup sugar. Mix gently to coat berries. Set aside.
• 2

  Preheat oven to 350F. Coat an 8-inch square or round cake pan with nonstick cooking spray.
• 3

  Mix flour, baking powder and 1 cup sugar in a large bowl.
• 4

  In a smaller bowl, combine egg, buttermilk, oil and extract (I prefer lemon but vanilla will work fine).
• 5

  Add liquid mixture to flour mixture and mix until smooth.
• 6

  Pour batter into pan and top with berries. With a spatula or spoon, gently swirl berries into bater, leaving some on top.
• 7

  Bake for 30-35 minutes, or until pick inserted into center comes out clean (insert in a portion of cake with no berries).
• 8

  Cool in pan on wire rack.
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