Raspberry-Buttermilk Coffee Cake

This comes from a magazine I picked up at Lowes of all places.  Southern Cast Iron.  It had tons of good recipes.  This was featured on the cover in an iron skillet but I used a 9 inch spring form pan just because a lot of you don’t have iron skillets.  But you should get one.  They are so versatile and great for cooking so many different things on top of the stove and in the oven.  I will be posting more from this magazine after I test them.

Topping:

1/3 cup all purpose flour

1/4 cup sugar

1/4 tsp kosher salt

1/4 tsp ground cinnamon

4 Tablespoons butter softened

1/3 cup toasted chopped pecans

( I love the toasted chopped pecans at Trader Joes)

Cake:

1/2 cup butter, softened

1 cup sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups all purpose flour

1 1/2 tsp baking powder

1/2 tsp kosher salt

1/2 cup whole buttermilk

1/2 cup fresh raspberries

3/4 cup raspberry preserves

Preheat oven to 350.  Spray a 9 inch spring form pan with cooking spray.

In a medium bowl whisk together topping ingredients, except the butter, in the bowl of an electric mixer.  Add the butter and beat on medium speed until crumbly.  Stir in pecans.  Set aside.

In a large bowl, beat the butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes.

Add eggs, one at a time beating well after each. Beat in vanilla.

In a medium bowl mix together the flour, baking powder and salt.  Gradually add flour mixture to the  butter mixture alternating with buttermilk, ending with flour.

Mash raspberries in a small bowl and then stir in raspberry preserves. Set aside.

Spread 3/4 the cake batter into the springform pan.  Spread raspberry mixture over batter.  Dot the top with the rest of the batter.  Spread to edges.  Sprinkle topping over top of cake.

Bake at 350 for 50 minutes.

Allow to cool for 10 minutes then remove from pan.