Grammy's Kitchen · Coffee Cake · Raspberry Buttermilk Coffee Cake
One of 78 coffee cake recipes we measured
16 cooks on www.errenskitchen.com rate it 4.4★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 90% | 63% |
| total sugar | 198% | 109% |
| brown sugar share of total sugar | 7% | 42% |
| egg | 26% | 30% |
| leavener | 2% | 2% |
| salt | 2% | 1% |
| liquid | 113% | 69% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 150 g | 1 1/4 cup all purpose flour |
| 1 g | 1/4 tsp baking powder |
| 2 g | 1/2 tsp baking soda |
| 3 g | 1/2 tsp salt |
| 85 g | 6 tbsp butter (softened) |
| 150 g | 3/4 cup sugar |
| 50 g | 1 egg |
| 184 g | 3/4 cup buttermilk |
| 4 g | 1 tsp vanilla (extract) |
| 1 cup raspberry jam | |
| 27 g | 2 tbsp brown sugar |
| 50 g | 4 tbsp granulated sugar |
| 40 g | 1/3 cup all purpose flour |
| 85 g | 6 tbsp cold butter (cubed) |
| 2 tbsp sweetened shredded coconut | |
| 2 g | 1/4 tsp salt |
| 150 g | 3/4 cup powdered sugar |
| 30 g | 2 tbsp milk |
| 2 g | 1/2 tsp vanilla |
Method: 14 steps, published by www.errenskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“The comments about measurements being off made me a bit apprehensive about trying this cake, but the flavours just sounded too good. I followed the recipe exactly and added a bit more coconut and flour to the crumbs because the mixture seemed a bit too wet. Us” — a cook, 5.0★
“I have no clue what i did wrong. After 30 minutes of baking my cake was super runny in the middle and barely baked on the edges. The crumb also came out more like a runny butter spread. I'm more than sure it's an error on my part. But the taste is still wonder” — a cook, 4.0★