RASPBERRY-MARZIPAN COFFEE CAKE
This is so yummy - and really easy. I found it in Betty Crocker's New Cookbook, and avoided it for years because of the almond paste (to me, it's an exotic ingredient). I was really missing out!
Provided by evewitch
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Spray bottom and sides of 9x9-inch square pan with nonstick cooking spray.
- Cut firm margarine into 1/3 cup flour and 1/4 cup sugar using a pastry blender (or 2 knives) until crumbly.
- Stir in almonds; set aside.
- Beat 2 cups flour, 3/4 cup sugar, softened butter, milk, baking powder, vanilla, and egg with an electric mixer on low about 30 seconds until blended.
- Beat on medium about 2 minutes, scraping down the bowl occasionally.
- Spread half the batter in the pan.
- Sprinkle with half each of the almond paste, raspberries, and the "streusel" that you set aside.
- Repeat with the remaining batter, almond paste, raspberries and streusel.
- Bake about 50 minutes.
- This is hard to test with a toothpick, because if you hit some almond paste you might think it isn't cooked yet--mine was perfect after 50 minutes.
RASPBERRY-MARZIPAN COFFEE CAKE
Layers of almond-flavored marzipan, raspberries and streusel result in a coffee cake that's as fun to look at as it is to eat!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds.
- In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
- Spread half of batter in pan. Sprinkle with half each of the almond paste, raspberries and streusel. Repeat with remaining batter, almond paste, raspberries and streusel.
- Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 g
RASPBERRY-MARZIPAN COFFEE CAKE RECIPE
Provided by Ckelley116
Number Of Ingredients 16
Steps:
- Heat oven to 350ºF. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds. In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread half of batter in pan. Sprinkle with half each of the almond paste, raspberries and streusel. Repeat with remaining batter, almond paste, raspberries and streusel. Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.
FLOURLESS CHOCOLATE CAKE WITH MARZIPAN AND RASPBERRIES
This recipe is absolutely to die for, and life altering. Combine the ultra creamy cake part with a bittersweet ganache, raspberry jelly and marzipan and you will just fall out of your seat. You will impress your guests and be the hit of any event with this recipe. I promise you. Make this and you will never eat regular restaurant's supposedly flourless chocolate cake again. I hope you enjoy this piece of deliciousness as much as our family has! The ingredients listed are for one layer of the cake. You will have to double the cake ingredients to make the upper and lower levels.
Provided by fuzzypugs
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 13
Steps:
- Cake Directions:.
- Pre-heat oven to 325 degrees.
- Butter 9 inch spring foam pan.
- Wrap foil around bottom and 2 inches up on the outsides of pan.
- Combine 1 cup of butter and the semisweet chocolate in top of double boiler.
- Melt over simmering water. Stir until smooth. Remove from water.
- Whisk sugar and eggs in a large bowl to blend.
- Mix in flour.
- Stir in warm chocolate mix.
- Pour batter into pan.
- Repeat previous steps to make second cake.
- pour enough boiling water into pan to come 1/2 inch up the side of the cake.
- Bake cakes until top is firm and toothpick comes out with some crumbs, roughly 1 hour.
- Top bottom cake with layer of marzipan.
- Place second cake on top of first cake and top with the glaze. allow to cool until glaze makes a hard shell.
- Glaze cooking directions:.
- Boil coffee liqueur, frangelico, and rum in a sauce pan until reduced to 1/4 cup about 2 minutes.
- Reduce heat to low and add chocolate, cream and butter.
- Stir until chocolate and mix is smooth.
- Cool until mix thickens but is still pourable about 45 minutes.
- Serve with fresh raspberries on the side and on top.
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
CONTEST-WINNING RASPBERRY COFFEE CAKE
My husband and I and our three children are missionaries in northern Spain. Special treats like this flavorful swirled bread are truly a taste of home for us. With a creamy,fruity filling and sweet glaze, it's hard to eat just one slice. -Mary Bergman, Navarra, Spain
Provided by Taste of Home
Time 55m
Yield 2 loaves (10 slices each).
Number Of Ingredients 19
Steps:
- In a large bowl, dissolve yeast in warm water. Combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., In a small bowl, beat the cream cheese, egg, sugar, vanilla and salt until smooth; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. , Roll each piece into a 12x8-in. rectangle. Spread filling to within 1/2 in. of edges. Spoon jam lengthwise over half of the filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under., Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm coffee cakes.
Nutrition Facts : Calories 212 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 200mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.
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