This Raspberry Bundt Coffee Cake is so moist and delicious! It makes a great addition to your Mother’s Day Brunch or any special occasion!
When I was young this was my mom’s favorite coffee cake to make and to this day it is still one of her favorites! She would make this anytime, but especially when she had her friends over for a visit. I love this raspberry bundt coffee cake. It is super moist, super flavorful and just plain delicious. It’s different than most coffee cakes because it uses an ingredient you might have in your refrigerator right now. Have you guess yet? It’s raspberry preserves!
My mom always baked with nuts and this recipe raspberry bundt coffee cake just screams for nuts! The sweetness of the preserves and the nutty taste of the walnuts combined, makes this cake sheer perfection.
Raspberry Bundt Coffee Cake-Ingredients
- 3/4 cup butter
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teas baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups sour cream
- 1 1/2 cup raspberry preserves
- 1/2 cup finely chopped walnuts
Instructions
Preheat oven to 350 degrees. Grease and flour a bundt pan or use baking spray with flour and spray well.
Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugar until light and creamy. Add eggs, one at a time and beat. Add vanilla and beat.
Mix all the dry ingredients together. Add 1/2 of the dry ingredients to the batter with 1/2 the sour cream, and beat. Add remaining dry ingredients and sour cream, and beat until smooth.
Mix a 1/2 cup of finely chopped walnuts with 1 1/2 cups of raspberry preserves. Pour just over 1/3 of the batter into the bundt pan. Carefully spread 1/2 of the preserves mixed with the nuts over the batter.
Pour another layer of batter, another layer of preserves and another layer of batter.
Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Let cool for at least 15-20 minutes. Gently shake the cake to help remove it from the pan. Place a large plate over the top of the bundt pan and flip. Continue to cool. Once cooled, sprinkle with powdered sugar.
Cut into slices, serve and enjoy!
Storing instructions
Cover leftovers with foil for up to 3 days.
Can I freeze this bundt cake?
Yes! To freeze, cover cake with heavy duty foil (wrap well) for up to 3 months. Let thaw at room temperature before serving.
For other great bundt cake recipes try:
Banana Bundt Cake with Nutella Frosting
Chocolate Chip Cookie Bundt Cake
Rice Krispie Halloween Bundt Cake
Raspberry Bundt Coffee Cake
Equipment
- Bundt pan
- Stand Mixer
Ingredients
- 3/4 cup butter
- 1 1/2 cups granulated sugar
- 3 eggs
- 1 1/2 tsp pure vanilla extract
- 3 cups all-purpose flour
- 1 1/2 teas baking powder
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 cups sour cream
- 1 1/2 cup raspberry preserves
- 1/2 cup finely chopped walnuts
Instructions
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan or use baking spray with flour and spray well.
- Using a stand mixer with a paddle attachment or a hand mixer, beat butter and sugar until light and creamy.
- Mix all the dry ingredients together. Add 1/2 of the dry ingredients to the batter with 1/2 the sour cream, and beat. Add remaining dry ingredients and sour cream, and beat until smooth.
- Mix a 1/2 cup of finely chopped walnuts with 1 1/2 cups of raspberry preserves. Pour just over 1/3 of the batter into the bundt pan. Carefully spread 1/2 of the preserves mixed with the nuts over the batter.
- Pour another layer of batter, another layer of preserves and another layer of batter.
- Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 15-20 minutes.
- Gently shake the cake to help remove it from the pan. Place a large plate over the top of the bundt pan and flip.
- Continue to cool. Once cooled, sprinkle with powdered sugar.
- Cut into slices, serve and enjoy!
- Cover leftovers for up to 3 days. To freeze, cover cake with heavy duty foil (wrap well) for up to 3 months. Let thaw at room temperature before serving.
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