Easy Raspberry Walnut Coffee Cake recipe

1

Preheat oven to 175°C. Butter and lightly flour a 22cm x 33cm pan (or line pan with baking paper).

To make the cake:

1

Sift together flour, baking powder, baking soda, and salt. Set aside.

2

In the bowl of a mixer, cream together butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Scrape sides of bowl between additions. Beat in vanilla.

3

Add flour mixture and mix until the flour is just barely incorporated. Add buttermilk and mix until just combined and smooth.

4

Scrape batter into prepared pan and top with the raspberries.

To make the topping:

1

Combine sugar, flour and cinnamon in a medium bowl. Add butter and, with a fork or your fingertips, mix until crumbly. Stir in the walnuts and then sprinkle the topping over the raspberries.

2

Bake at 175°C for about 45 minutes or until cake tested comes out clean. Serve warm or at room temperature.

Serving size: Entire recipe (1529 grams).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.