Raspberry Bundt Coffee Cake
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!
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.
