CHERRY- RAISIN COFFEE CAKE
Make and share this Cherry- Raisin Coffee Cake recipe from Food.com.
Provided by Barb in WNY
Categories Breads
Time 35m
Yield 9-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Grease a square pan 8 X 8-inch.
- Beat flour sugar, baking powder, salt, milk, shortening, and egg, vigorously with a fork for 30 seconds.
- Pour into pan.
- Mix raisins, brown sugar and cinnamon; sprinkle over batter.
- Spoon jam over brown sugar mixture.
- Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes.
- Spread coffee cake with Powdered Sugar Glaze.
- Powdered Sugar Glaze: Mix 1 cup powdered sugar, 1/2 teaspoon vanilla and about 1 tablespoon water, 1 teaspoon at a time, until glaze is desired consistency.
Nutrition Facts : Calories 282.7, Fat 7.2, SaturatedFat 2.1, Cholesterol 26.4, Sodium 323.7, Carbohydrate 51.5, Fiber 1.2, Sugar 27.8, Protein 3.9
COFFEE COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
- For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
- For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
- Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
- Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.
DELUXE COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.
LUCILLE'S COFFEE CAKE
This recipe comes to us from Martha Stewart Living Television senior producer Caroline Kelly; it was passed down to her from her great-great-grandmother Lucille.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 4
Number Of Ingredients 15
Steps:
- In a medium saucepan, combine milk, 1/2 cup sugar, butter, and salt over medium-low heat. Bring just to a simmer, then remove from heat. Let stand until cool.
- Meanwhile, combine yeast, water, and a pinch of sugar in a small bowl. Let stand until foamy, about 5 minutes. Add yeast mixture and eggs to milk mixture, stirring to combine.
- Butter a large bowl; set aside. Place 6 cups flour in a large bowl. Slowly stir in the milk mixture. Add enough of the remaining 2 cups flour to create a dough that comes together around the spoon, being sure not to add more than 8 cups. Transfer to a lightly floured work surface and knead until smooth and elastic, about 5 minutes. Transfer to prepared bowl, cover with plastic wrap, and let stand in a warm place until doubled in bulk, about 1 hour.
- Turn dough out onto a lightly floured surface and knead until smooth, about 15 minutes. Cut into 4 equal pieces. Place on a baking sheet, cover with plastic wrap, and let stand until doubled in bulk, about 1 hour.
- Preheat oven to 375 degrees. Prepare the filling: Brush 2 baking sheets with butter; set aside. Combine granulated sugar and cinnamon in a small bowl; set aside.
- Roll each piece of dough into a rectangle about 12 inches wide and 17 inches long. Brush each rectangle generously with butter. Sprinkle each rectangle evenly with 2 tablespoons cinnamon sugar mixture, 2 cups brown sugar, and 1 cup fruit or nuts. Roll up from long side like a jelly roll. Place 2 rolls on each baking sheet. Cut diagonal slits into the tops of rolls about 1 inch apart. Brush rolls with remaining butter. Sprinkle each roll with 2 tablespoons cinnamon sugar and 1/2 cup dried fruit or chopped nuts, pressing into slits.
- Let stand for 15 minutes. Transfer to oven and bake for 15 minutes. Reduce oven to 350 degrees.and continue to bake until light golden brown, about 20 minutes more. Transfer baking pans to wire racks and let cakes cool briefly.
- Prepare the icing: In a medium bowl, combine confectioners' sugar and water, stirring to make a smooth glaze. Drizzle generously over warm coffee cakes.
CINNAMON-RAISIN COFFEE CAKE
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
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.
CHERRY CREAM CHEESE COFFEE CAKE
You'll like the texture of this tender coffee cake. The sour cream pairs well with the cherries, and the crunchy almonds make a nice accent. With a sweet streusel topping, it's hard to eat only one slice. -Linda Guiles, Belvidere, New Jersey
Provided by Taste of Home
Time 1h15m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and sugar. Cut in butter until crumbly. Reserve 3/4 cup crumb mixture. Add the baking powder, baking soda and salt to remaining crumb mixture. Stir in the egg, sour cream and almond extract until blended. Press onto the bottom and 1 in. up the sides of an ungreased 9-in. springform pan with removable bottom. , For filling, in a large bowl, beat cream cheese and sugar for 1 minute. Add egg; beat just until combined. Spread over crust. Carefully top with pie filling. Sprinkle with almonds and reserved crumb mixture. , Bake at 350° for 50-60 minutes or until center is set. Cool on a wire rack. Carefully run a knife around edge of pan to loosen; remove sides of pan. Store in the refrigerator.
Nutrition Facts : Calories 532 calories, Fat 29g fat (16g saturated fat), Cholesterol 116mg cholesterol, Sodium 440mg sodium, Carbohydrate 61g carbohydrate (36g sugars, Fiber 2g fiber), Protein 8g protein.
IRISH CHERRY AND RAISIN CAKE
My family requests this bread-like cake every year for Saint Patrick's Day. It's moist and delicious!
Provided by Meredith
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt®).
- Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat eggs, 1 at a time into the butter mixture.
- Sift flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until smooth batter forms. Fold in cherries and raisins. Pour batter into prepared fluted tube pan.
- Bake in the preheated oven until evenly browned, about 1 1/2 hours.
- Cool cake in the tube pan for 10 minutes before turning out onto a cooling rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 62.7 g, Cholesterol 100.3 mg, Fat 13.7 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 7.9 g, Sodium 404.4 mg, Sugar 33.7 g
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