RASPBERRY COFFEE CAKE RECIPES RECIPES

Name: Raspberry Coffee Cake
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1 cake, 16 serving(s)
Ingredients: 5 tablespoons melted unsalted butter plus 10 tablespoons unsalted butter, at room temperature, plus more for the pan; 2 1/4 cups all-purpose flour, divided; 2/3 cup packed light brown sugar; 1 teaspoon kosher salt, divided; 1/2 cup sliced almonds; 1 3/4 cups fresh raspberries, divided; 1 1/2 baking powder; 3/4 cup granulated sugar; 1 large egg; 1 1/2 teaspoons vanilla; 1/2 cup buttermilk, at room temperature

RASPBERRY COFFEE CAKE RECIPE - FOOD.COM

Raspberry Coffee Cake Recipe - Food.com image

Big, crunchy nuggets of brown sugar streusel sit on top of a buttery, raspberry-studded cake making it the perfect slice for a cup of coffee.

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Cook Time 1 hours

Yield 1 cake, 16 serving(s)

Number Of Ingredients 11

Ingredients

5 tablespoons melted unsalted butter plus 10 tablespoons unsalted butter, at room temperature, plus more for the pan
2 1/4 cups all-purpose flour, divided
2/3 cup packed light brown sugar
1 teaspoon kosher salt, divided
1/2 cup sliced almonds
1 3/4 cups fresh raspberries, divided
1 1/2 baking powder
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1/2 cup buttermilk, at room temperature

Steps:

Prepare the streusel: I a medium bowl, whisk together 3/4 cup of the flour, 2/3 cup of the brown sugar, and 1/2 teaspoon of the salt.
Drizzle the 5 tablespoons of melted butter over the flour mixture and use a fork to distribute it evenly. Add the almonds and toss to combine. Squeeze the mixture into large clumps. Add 3/4 cup raspberries.
Prepare the cake: Preheat the oven to 350°F. Butter an 8-inch square baking dish and line it with parchment paper with a 2-inch overhang on two sides. In a medium bowl, whisk together the remaining 1 1/2 cups flour, the remaining 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.
In a large bowl, beat the remaining 10 tablespoons butter with the granulated sugar with an electric mixer on medium until fluffy, about 3 minutes. Beat in the egg and the vanilla.
Add half of the flour mixture and beat to combine. Beat in the buttermilk. Then beat in the remaining flour mixture. Fold in the remaining 1 cup raspberries.
Transfer the batter to the prepared pan and smooth the top. Top with the crumb mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached.
Transfer the cake to a rack to cool completely. Use the parchment overhang to lift the cake out of the pan and transfer it to a cutting board or serving plate. Cut into 16 pieces to serve.

Nutrition Facts : Calories 199.1, FatContent 5.6, SaturatedFatContent 2.6, CholesterolContent 21.5, SodiumContent 161.5, CarbohydrateContent 34.5, FiberContent 1.7, SugarContent 19.4, ProteinContent 3.3

RASPBERRY STREUSEL COFFEE CAKE RECIPE: HOW TO MAKE IT

Raspberry Streusel Coffee Cake Recipe: How to Make It image

One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. —Amy Mitchell, Sabetha, Kansas

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 23

Ingredients

3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
BATTER:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 large eggs, lightly beaten
1 cup sour cream
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract

Steps:

In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

Nutrition Facts : Calories 462 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 265mg sodium, CarbohydrateContent 65g carbohydrate (39g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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