Made with whole wheat flour and raspberries, this Raspberry Buttermilk Coffee Cake is filling without being dense. A light dusting of powdered sugar adds the perfect amount of sweetness.
My weekends have been such that while I have the best of intentions as far as cleaning or laundry or getting ahead on the blog, I usually spend Saturday being relatively productive first thing in the morning, then being a slug for the rest of the day. Sunday is much the same. I think since we lost our lone TV channel at the beginning of December, my weekend routine has been off, and I’m having trouble readjusting.
And this past weekend was no exception. I went grocery shopping Saturday morning. Then I spent the rest of the day either faffing about online, or writing in my journal. Since I’ve discovered washi tape, and stamps and stickers and watercolors, what I don’t spend on food, I spend on journaling supplies. And while I’m no artist in the true sense, it’s been rather fun for the past year painting and decorating my journal pages. I used to write my entries in different colored inks and used journals from my younger days as scrap books. I’ve rediscovered how much fun that is.
Sunday, though, meant laundry, as well as making something for breakfast. As I was scouring recipes Friday night while I made my grocery list, the coffee cake caught my eye. We’re all trying to eat a bit better these days, and though Sunday breakfasts usually mean something decadent, like Barnyard Busters, I went for something lighter this week.
Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray and set aside. Adapted from the American Heart Association's Low Salt Cookbook
In a medium mixing bowl, whisk together the flours, baking powder, and baking soda.
In another medium bowl, whisk the buttermilk, sugar, melted butter, egg, vinegar, and vanilla. Make a well in the center of the dry ingredients, and add the liquid all at once. Mix just until combined.
Pour half the batter into the prepared baking pan. Scatter the raspberries over top. Spread the rest of the batter over top of the raspberries.
Bake for 35-40 minutes, or until a tester inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 10 minutes. Remove the cake from the pan and cool completely on the rack. Dust the top with powdered sugar before serving.
Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray and set aside.
Adapted from the American Heart Association's Low Salt Cookbook