RASPBERRY COFFEECAKE RECIPES
FRESH RASPBERRY COFFEE CAKE RECIPE - BETTYCROCKER.COM
Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.
Provided by Betty Crocker Kitchens
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
- In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
- Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
- In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.
Nutrition Facts : Calories 300 , CarbohydrateContent 42 g, CholesterolContent 55 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 5 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 340 mg, SugarContent 19 g, TransFatContent 0 g
RASPBERRY COFFEE CAKE RECIPE - FOOD.COM
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
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
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RASPBERRY STREUSEL COFFEE CAKE RECIPE: HOW TO MAKE IT
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
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Calories 462 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Calories 462 calories per serving
- 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.
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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.
From allrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes
Category Desserts, Fruit Desserts, Raspberry Dessert Recipes
Calories 419.4 calories per serving
From allrecipes.com
Reviews 4.5
Total Time 2 hours 0 minutes
Category Desserts, Fruit Desserts, Raspberry Dessert Recipes
Calories 419.4 calories per serving
- 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.
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RASPBERRY SOUR CREAM COFFEE CAKE RECIPE: HOW TO MAKE IT
Coffee and cake are like a wink and a smile. You’ll take one without the other, but given a choice, you want the pair. This fresh and fruity breakfast pastry is perfect for brunch. A drizzle of icing adds a nice finishing touch. —Debbie Johnson, Centertown, MO
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Calories 238 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Calories 238 calories per serving
- Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick)., Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries.
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FRESH BERRY COFFEECAKE RECIPE | ALLRECIPES
You can use either fresh raspberries or fresh blackberries for this tender and delicious coffee cake. I prefer to toast my pecans in the oven for 3 to 5 minutes to really bring out their flavor.
From allrecipes.com
Reviews 4.1
Total Time 1 hours 10 minutes
Category Desserts, Fruit Desserts, Raspberry Dessert Recipes
Calories 389.2 calories per serving
From allrecipes.com
Reviews 4.1
Total Time 1 hours 10 minutes
Category Desserts, Fruit Desserts, Raspberry Dessert Recipes
Calories 389.2 calories per serving
- Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.
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RASPBERRY COFFEE CAKE RECIPE: HOW TO MAKE IT
This fresh and fruity coffee cake looks elegant but it is so simple to make. I like to serve it to guests for special breakfasts and brunches. Because someone always asks me for the recipe, I usually write it out ahead of time!
From tasteofhome.com
Total Time 45 minutes
Calories per serving
From tasteofhome.com
Total Time 45 minutes
Calories per serving
- On a lightly floured surface, roll dough into a 14-in. circle. Transfer to a greased 14-in. pizza pan. Bake at 350° for 5 minutes. Sprinkle with raspberries. In a small bowl, combine flour and sugar; cut in butter and vanilla until crumbly. Sprinkle over berries. , Bake at 350° for 25-30 minutes or until golden. Cool. Combine glaze ingredients; drizzle over coffee cake. Store in refrigerator.
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RASPBERRY COFFEE CAKE | BETTER HOMES & GARDENS
Stir this raspberry coffee cake recipe together the night before your brunch and pour it into the pan. Come morning, all that's left to do to get this breakfast cake recipe ready to serve is top with streusel and bake until golden brown.
From bhg.com
Reviews 5
Calories 404 calories per serving
From bhg.com
Reviews 5
Calories 404 calories per serving
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RASPBERRY STREUSEL COFFEE CAKE RECIPE - FOOD.COM
A luscious, buttery cake that can also be made with blueberries. From "Robin Hood Home Baking".
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 325.6 per serving
From food.com
Reviews 5.0
Total Time 1 hours 5 minutes
Calories 325.6 per serving
- Serve warm.
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GLAZED RASPBERRY COFFEE CAKE RECIPE: HOW TO MAKE IT
"Who says you can't eat coffee cake when you're watching your weight?" asks Merle Shapter from Delta, British Columbia. "This is one of my favorite recipes. It's perfect for a brunch buffet, with bits of raspberry in every moist bite and a drizzle of frosting and toasted almonds on top. Yum!"
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Calories 178 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 55 minutes
Calories 178 calories per serving
- In a bowl, combine the flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened. , Spoon two-thirds of the batter into an 8-in. round baking pan coated with cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds., Bake at 350° for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature.
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Coffee and cake are like a wink and a smile. You’ll take one without the other, but given a choice, you want the pair. This fresh and fruity breakfast pastry is perfect for brunch. A drizzle of icing adds a nice finishing touch. —Debbie Johnson, Centertown, MO
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Calories 238 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Calories 238 calories per serving
- Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick)., Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries.
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RASPBERRY COFFEECAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
Calories 255 per serving
Reviews 4
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EASY RASPBERRY COFFEE CAKE RECIPE - TAMMILEE TIPS
Jun 18, 2013 · Cake. 1. Combine cake mix, sugar, cream cheese, eggs, oil, and water. Beat with an electric mixer on low speed until well blended and smooth. 2. Spread half of the batter in the greased 9x13 pan. 3. Scatter raspberries over the batter.
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