Air Fryer Raspberry Crumble Coffee Cake Recipes

RASPBERRY STREUSEL COFFEE CAKE

Raspberry Streusel Coffee Cake 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

Time 1h5m

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, Fat 20g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 265mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

RASPBERRY CREAM CHEESE COFFEE CRUMB CAKE

Raspberry Cream Cheese Coffee Crumb Cake image

Taken on this site http://www.dairygoodness.ca And a friend of mine did it 2 years ago. It's really good. She used frozen raspberries instead of jam. And she used the juice from the defrosted raspberries.

Provided by Boomette

Categories Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

2 1/4 cups all-purpose flour
2/3 cup sugar
3/4 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
2 eggs
1 teaspoon lemon rind, grated
1 (8 ounce) cream cheese, softened
1/3 cup sugar
1/2 cup raspberry jam (or frozen raspberries like I mentionned above in the description)

Steps:

Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture.
To remaining crumb mixture, add baking powder and baking soda. Mix well.
Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep.
Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.
Bake in 350 °F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.

Nutrition Facts : Calories 393.2, Fat 21.9, SaturatedFat 12.9, Cholesterol 89.8, Sodium 257.9, Carbohydrate 45.1, Fiber 0.8, Sugar 24.3, Protein 5.1

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