RASPBERRY CREAM CHEESE COFFEE CAKE
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 Dessert Recipes Raspberry Dessert Recipes
Time 2h
Yield 12
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, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 24.1 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.7 g, Sodium 197.8 mg, Sugar 25.4 g
RASPBERRY STREUSEL COFFEE CAKE
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
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 SWIRL CAKE
Make and share this Raspberry Swirl Cake recipe from Food.com.
Provided by Dreamgoddess
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees.
- In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
- Sift the flour, baking powder and salt together.
- Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
- In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
- Heat jelly until melted; cool slightly.
- Remove 1 c of batter and add jelly; mix well.
- Add enough food coloring to make the batter pink.
- Pour the white batter into a greased and floured Bundt pan.
- Pour jelly batter on top.
- Swirl the raspberry mixture into the cake.
- Bake at 350 degrees for 45-50 minutes or until the cake tests done.
- Turn out on a wire rack to cool completely.
- To make the glaze, combine the confectioners sugar, butter and vanilla extract.
- Add in enough milk to produce a slightly runny consistency.
- Pour the glaze over the cake and drizzle with sieved raspberry jam.
Nutrition Facts : Calories 812.6, Fat 28.1, SaturatedFat 17.5, Cholesterol 74.9, Sodium 726.7, Carbohydrate 133.3, Fiber 1.5, Sugar 90.6, Protein 9.3
RASPBERRY SWIRL COFFEE CAKE
Make and share this Raspberry Swirl Coffee Cake recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt.
- In another bowl, whisk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds.
- Pour into a greased 9-inch springform pan. Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl. Sprinkle with sliced almonds.
- Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; remove sides of pan.
- In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake.
Nutrition Facts : Calories 356.8, Fat 14.4, SaturatedFat 6.5, Cholesterol 46.5, Sodium 304.5, Carbohydrate 51.6, Fiber 1.8, Sugar 28, Protein 6.2
CRANBERRY SWIRL COFFEECAKE
This was a favorite of my family's when growing up - my Mom's specialty. I have entered this cake in several local agricultural fairs and it has won the blue ribbon three times and a best in show!
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
- Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
- Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
- To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.
Nutrition Facts : Calories 288 calories, Carbohydrate 43.9 g, Cholesterol 47.6 mg, Fat 11.2 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 276.6 mg, Sugar 25 g
RASPBERRY SWIRL COFFEE CAKE
This recipe was a Best of Show bread winner at our local fair...and it's sure to be a winner at your house, too. Raspberry yogurt gives it a unique and wonderful flavor. -Jeanette Redman, Newark, Ohio
Provided by Taste of Home
Time 55m
Yield 10-12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds. , Pour into a greased 9-in. springform pan. Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl. Sprinkle with sliced almonds. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes; remove sides of pan. , In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake.
Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 258mg sodium, Carbohydrate 42g carbohydrate (24g sugars, Fiber 1g fiber), Protein 5g protein.
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