RASPBERRY CREAM CHEESE COFFEE CAKE RECIPE | ALLRECIPES
This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.
Provided by springfield70
Categories Desserts Fruit Desserts Raspberry Dessert Recipes
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
- Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
- Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
- Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
- Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.
Nutrition Facts : Calories 419.4 calories, CarbohydrateContent 45.7 g, CholesterolContent 88.4 mg, FatContent 24.1 g, FiberContent 1 g, ProteinContent 6.3 g, SaturatedFatContent 13.7 g, SodiumContent 197.8 mg, SugarContent 25.4 g
RASPBERRY CRUMBLE COFFEE CAKE RECIPE: HOW TO MAKE IT
Don't be "intimidated" by the recipe directions for this coffee cake—it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert.—Shirley Boyken, Mesa, Arizona
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Total Time 01 hours 05 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 20 servings.
Number Of Ingredients 22
Steps:
- For filling, in a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. Add berries and lemon juice. Set aside to cool. , In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Stir in the eggs, milk and vanilla until blended. Divide in half. , Spread half of the batter in two greased 8-in. round baking pans. Divide filling and spread evenly over each. Drop remaining batter by small spoonfuls and spread evenly over filling. , For topping, cut butter into flour and sugar; stir in nuts. Sprinkle over tops. Bake at 350° until golden brown, 40-45 minutes.
Nutrition Facts : Calories 299 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 54mg cholesterol, SodiumContent 307mg sodium, CarbohydrateContent 42g carbohydrate (23g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
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Calories 608 calories per serving
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Reviews 4.5
Total Time 1 hours 45 minutes
Calories 420 per serving
- Fill layers with raspberry preserves. To make frosting, in medium bowl, beat butter, lemon peel and lemon juice on medium speed 30 seconds. Gradually beat in powdered sugar. Beat 2 to 3 minutes longer or until light and fluffy. Frost side and top of cake with frosting. Store covered in refrigerator.
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