Ricotta Raisin Coffee Cake Recipes

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CINNAMON-RAISIN COFFEE CAKE



Cinnamon-Raisin Coffee Cake image

Raisins add sweetness and nuts add crunch to this moist, cinnamony coffee cake shared by Dorothy Bateman. "If you don't like raisins, feel free to substitute chopped cranberries or finely chopped apple," she suggests from her Carver, Massachusetts kitchen.

Provided by Taste of Home

Time 50m

Yield 9 servings.

Number Of Ingredients 13

2/3 cup sugar
1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) plain yogurt
1/2 cup raisins
TOPPING:
1/2 cup walnuts, chopped
1/3 cup packed brown sugar
2 teaspoons ground cinnamon

Steps:

  • In a bowl, beat sugar, oil, eggs and vanilla until smooth. Combine flour, baking soda and salt; add to the sugar mixture alternately with yogurt. Stir in raisins. Pour half of the batter into a greased 9-in. square baking pan. , Combine topping ingredients; sprinkle half over batter. Top with remaining batter and topping. Cut through batter with a knife to swirl the topping. , Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 365 calories, Fat 18g fat (3g saturated fat), Cholesterol 50mg cholesterol, Sodium 236mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

RICOTTA RAISIN CHEESECAKE



Ricotta Raisin Cheesecake image

Provided by Food Network

Categories     dessert

Time 1h57m

Yield 12 servings or 1 cake

Number Of Ingredients 12

1 1/4 cups graham-cracker crumbs (pulse 8 to 10 whole crackers in the food processor or use store bought crumbs)
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup pine nuts, toasted, cooled, and pulsed in the food processor until coarsely ground
1/2 teaspoon freshly grated lemon zest
2 pounds fresh whole milk ricotta
1 1/3 cups sour cream
6 eggs, separated
2 tablespoons flour
1 cup sugar
4 tablespoons freshly squeezed lemon juice
1 teaspoon pure vanilla extract
1 cup raisins

Steps:

  • Crust: Preheat the oven to 350 degrees F. In a bowl, mix the ingredients together. Thickly butter a 9 or 10-inch springform pan and press the mixture into the bottom of the pan. Refrigerate, uncovered, while you make the filling.
  • Filling: Filling: In a mixer fitted with a whisk attachment (or using a hand mixer), mix the ricotta, sour cream, egg yolks, and flour until smooth (the mixture will remain a bit grainy from the ricotta). Add the sugar, lemon juice, and vanilla and blend until creamy. Fold in the raisins.
  • In a clean dry bowl, whip the egg whites until stiff but not dry. Fold them into the filling mixture. Pour into the prepared pan and bake until the top of the cake is set and dry to the touch, though still a bit soft in the center, 70 to 80 minutes. It should "shimmy" a bit when you shake the pan; it will firm up more as it cools. Let cool in the pan. The cake will deflate a bit as it cools. Cover and refrigerate the cake at least 2 hours. (Or refrigerate until ready to serve, up to 48 hours.) Remove the sides of the pan and serve cold.

RICOTTA-RAISIN COFFEE CAKE



Ricotta-Raisin Coffee Cake image

These few ingredients go together quickly so I can have a warm coffee cake to serve overnight guests for breakfast. If you don't have or don't like cardamom, substitute any sweet spice. I recommend ground nutmeg, cinnamon or allspice. -Carol Gaus, Elk Grove Village, Illinois

Provided by Taste of Home

Time 35m

Yield 12 servings.

Number Of Ingredients 8

1 loaf (1 pound) frozen bread dough, thawed
1 cup part-skim ricotta cheese
1/4 cup honey
1/4 teaspoon ground cardamom
1/4 teaspoon almond extract
1 cup golden raisins
1/4 cup confectioners' sugar
2 to 3 teaspoons fat-free milk

Steps:

  • On a lightly floured surface, roll dough into a 15x9-in. rectangle. In a small bowl, combine cheese, honey, cardamom and almond extract. Spread filling to within 1/2 in. of edges. Sprinkle with raisins. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Pinch ends together to form a ring., Place seam side down in a parchment-lined 9-in. round baking pan. Cover and let rise until doubled, about 30 minutes., Preheat oven to 350°. With a sharp knife, make 12 shallow slashes in top of coffee cake. Bake 20-25 minutes or until golden brown. Cool on a wire rack. In a small bowl, combine confectioners' sugar and milk; drizzle over cake.

Nutrition Facts : Calories 203 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 240mg sodium, Carbohydrate 37g carbohydrate (18g sugars, Fiber 2g fiber), Protein 7g protein.

CINNAMON RAISIN COFFEE CAKE



Cinnamon Raisin Coffee Cake image

Make and share this Cinnamon Raisin Coffee Cake recipe from Food.com.

Provided by chef FIFI

Categories     Breads

Time 1h15m

Yield 1 cake

Number Of Ingredients 11

2 cups flour (unsifted)
1/2 cup raisins (golden preferrably)
1 cup chopped pecans (optional)
2 eggs
1/2 cup sour cream
2 cups sugar
1 cup softened margarine or 1 cup butter
1 teaspoon baking powder
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt

Steps:

  • Combine flour,raisins and pecans in a bowl and set aside.
  • In a large mixing bowl add sugar,butter and mix until creamed.
  • Add eggs,baking powder,cinnamon, vanilla and salt and mix until well blended.
  • Add flour mixture in alternately with the sour cream unto cake mix.
  • Add cake mixture into a greased and floured bundt pan.
  • Bake in a 350 degree oven for 55 minutes or until cake is done.
  • Can drizzle favorite icing.
  • Enjoy!

RICOTTA-RAISIN CAKE



Ricotta-Raisin Cake image

An extremely, easy to make, delicious cake. The cheese and raisins form a layer beneath the cake as it bakes. This cake is also very good without raisins.

Provided by Anita Hoffman

Categories     Cakes

Time 1h10m

Number Of Ingredients 8

1 box (18 ounce) lemon cake mix or yellow cake mix
2 lb ricotta cheese, drained of any liquid
4 eggs
1 c sugar
1 tsp cinnamon
1 tsp vanilla
1 c raisins
1 Tbsp orange zest

Steps:

  • 1. Prepare cake mix according to package directions, except substitute milk for water.
  • 2. Pour batter into a greased and floured 9 X 13 inch baking pan.
  • 3. In a large bowl, combine cheese, eggs, sugar, cinnamon and vanilla. Beat on low speed for 1-2 minutes to blend. Stir in raisins and orange zest.
  • 4. Spoon mixture evenly over cake batter. Do not stir. Bake at 350 degrees for 1- 1 1/4 hours or until cake tester comes out clean. Cool and serve with Rum Sauce, if desired, or sprinkle with powdered sugar or can be served with berries and whipped cream. Keep refrigerated. This cake is best if refrigerated overnight and then dusted with powdered sugar.
  • 5. RUM SAUCE: (optional) 1/3 cup butter 2/3 cup sugar 1/3 cup half and half 2 tbsp. rum 1 tsp. vanilla Combine butter, sugar and half and half in a medium saucepan. Cook over medium heat, stirring constantly, until butter melts and mixture is slightly thick (about 5 minutes). Stir in rum and vanilla and cook for a few minutes more. Cool slightly and serve over cake.

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