Raspberry Swirl Coffee Cake Recipes

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RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

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

2 ¼ cups all-purpose flour
¾ cup white sugar
¾ cup unsalted butter, cut into 1-inch pieces
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup sour cream
1 teaspoon almond extract
1 egg
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
½ cup raspberry preserves
½ cup sliced almonds

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



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

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 SWIRL CAKE



Raspberry Swirl Cake image

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

1 cup butter
1 tablespoon butter
2 cups sugar
3 cups flour, sifted
4 teaspoons baking powder
1 teaspoon salt
1 1/3 cups milk
2 teaspoons vanilla
6 egg whites
1/2 cup raspberry jelly
red food coloring
2 cups confectioners' sugar, sifted
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 -3 tablespoons milk

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



Raspberry Swirl Coffee Cake image

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

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup raspberry yogurt
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup chopped almonds, toasted
1/2 cup seedless raspberry preserves, divided
2 tablespoons sliced almonds, toasted

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



Cranberry Swirl Coffeecake image

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

½ cup butter
¾ cup white sugar
2 eggs
2 cups all-purpose flour
½ cup sour cream
½ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon almond extract
1 (16 ounce) can whole cranberry sauce
½ cup blanched slivered almonds
¾ cup confectioners' sugar
1 tablespoon warm water
½ teaspoon almond extract

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



Raspberry Swirl Coffee Cake image

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

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
1 cup raspberry yogurt
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup chopped almonds, toasted
1/2 cup seedless raspberry preserves, divided
2 tablespoons sliced almonds, toasted

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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