LEMON-GLAZED RASPBERRY COFFEE CAKE
Fill this crumb-topped coffee cake with fresh raspberries and drizzle it with a lemon glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
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
STREUSEL COFFEE CAKE
Make and share this Streusel Coffee Cake recipe from Food.com.
Provided by Marlene.
Categories Breads
Time 1h5m
Yield 9-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350*.
- Prepare streusel.
- Mix all ingredients until crumbly.
- Beat remaining ingredients in large mixer bowl on low speed 30 seconds.
- Beat on medium speed, scraping bowl occasionally, 2 minutes.
- Spread half of the batter in greased oblong pan, 13x9x2" or square pan, 9x9x2"; sprinkle with half the streusel.
- Top with remaining batter; sprinkle with remaining streusel.
- Bake until wooden pick inserted in center comes out clean, 35-40 minutes.
RASPBERRY LEMON STREUSEL COFFEE CAKE
This can also be made with cranberries or blueberries, and orange instead of lemon. Its turns out great regardless. For added sweetness, top with your favorite powdered sugar glaze.
Provided by StressBake
Categories Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Beat egg in large bowl. Add 1/2 cup sugar, milk, apple sauce, lemon juice, 2 tsp lemon zest, and almond extract; mix thoroughly.
- Add 1 cup flour, baking powder and salt; stir, being careful not to overmix.
- Pour into greased 8x8 pan.
- Add berries over batter.
- Mix remaining 1/2 cup flour, 3 tbs sugar, 1 tsp lemon zest. Cut in Butter. Sprinkle mixture over berries.
- Bake 25 to 30 minutes.
- ENJOY!
Nutrition Facts : Calories 287.1, Fat 6, SaturatedFat 3.2, Cholesterol 44, Sodium 372.5, Carbohydrate 54, Fiber 3.7, Sugar 25, Protein 5.5
RASPBERRY STREUSEL COFFEE CAKE
Make and share this Raspberry Streusel Coffee Cake recipe from Food.com.
Provided by ratherbeswimmin
Categories Breads
Time 1h30m
Yield 14 serving(s)
Number Of Ingredients 20
Steps:
- In a big saucepan, aadd the raspberries and water; cook for 5 minutes over medium heat.
- Add in the lemon juice; stir to combine.
- In a small bowl, mix together the sugar and cornstarch; stir into the fruit mixture.
- Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened; cool.
- To make the batter: in a big bowl, add the flour, sugar, baking powder, and baking soda; stir to mix.
- Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
- Stir in the eggs, sour cream, and vanilla (will have a stiff batter).
- Spread half of the batter mixture into a greased 13 x 9 inch baking dish.
- Spread the raspberry filling over the batter; spread the remaining batter over the raspberry filling.
- In a bowl, combine the topping ingredients; sprinkle evenly over the top.
- Bake at 350 degrees for 40-45 minutes or until golden brown.
- In a bowl, mix together the glaze ingredients; drizzle over the warm coffee cake.
Nutrition Facts : Calories 526.6, Fat 23.7, SaturatedFat 12.8, Cholesterol 78.8, Sodium 286.4, Carbohydrate 75.2, Fiber 3.2, Sugar 45.7, Protein 5.4
RASPBERRY STREUSEL COFFEE CAKE
A luscious, buttery cake that can also be made with blueberries. From "Robin Hood Home Baking".
Provided by Irmgard
Categories Breads
Time 1h5m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- To make the topping, combine the flour, sugar, butter and cinnamon, mixing until crumbly.
- Set aside.
- To make the cake, cream the sugar, butter, egg and vanilla until thoroughly blended.
- Add the milk, blending well.
- Combine the flour, baking powder and salt and stir well.
- Add to the creamed mixture all at once and stir just until moistened.
- Spread half of the batter in a greased 9" x 9" baking pan.
- Spoon the raspberries over the batter.
- Spread the remaining batter over the berries.
- Sprinkle the topping evenly over the batter.
- Press in lightly.
- Bake in a preheated 375 degree F oven for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
- Serve warm.
RASPBERRY STREUSEL COFFEE CAKE
Make and share this Raspberry Streusel Coffee Cake recipe from Food.com.
Provided by Kathy
Categories Breads
Time 1h39m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350°F.
- Grease and flour a tube pan.
- Combine streusel ingredients and set aside.
- Coffee Cake: In a mixing bowl, beat flour, sugar, baking powder, butter, milk, and egg on low speed until moist. Beat on medium speed one minute, scraping bowl as needed.
- Spread 2/3 of batter in prepared pan. Top with raspberries. Add remaining batter. Sprinkle streusel on top.
- Bake 55-65 minutes or until a toothpick comes out clean.
- Make glaze: Heat glaze ingredients in saucepan over low heat until smooth and the consistency is thin enough to drizzle.
- Cool coffee cake 10 minutes then remove from pan to serving plate. Drizzle with glaze, serve warm.
Nutrition Facts : Calories 496.2, Fat 20, SaturatedFat 12, Cholesterol 60.4, Sodium 235.9, Carbohydrate 75.6, Fiber 2.8, Sugar 47.5, Protein 6
LEMON RASPBERRY CAKE WITH LEMON CREAM CHEESE FROSTING
Provided by Valerie Bertinelli
Categories dessert
Time 2h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter two 9-inch cake pans, then line the bottoms with parchment paper and butter the paper.
- Combine the butter, granulated sugar, oil, lemon zest and vanilla together in a large bowl. Beat with an electric mixer until light and fluffy. Beat the eggs in, one at a time. Beat in the lemon juice.
- Whisk the flour, baking powder and salt together in a bowl.
- Add the flour mixture to the butter mixture in 3 batches, alternating with the milk and beginning and ending with the flour.
- Divide the batter evenly between the two prepared cake pans. Bake in the center of the oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then run a thin knife around the edges of the pans and invert onto racks to cool completely.
- For the frosting and filling: Beat the butter, cream cheese, lemon zest and juice and vanilla together in a large bowl with an electric mixer until very smooth. Add the confectioners' sugar and beat until incorporated and smooth. Separate 1 cup of the frosting to a bowl. Mix the jam into the cup of frosting.
- Spread the raspberry frosting on top of one cake layer. Arrange most of the raspberries on top (reserve 7 or 8 for the top of the cake). Carefully put the second cake layer on top. Take about 1 cup of the remaining plain frosting and use it to cover the entire cake in a thin, even layer (it is okay if it looks messy). Refrigerate the cake until the frosting is firm, about 20 minutes. Use the remaining frosting to evenly cover the cake. Mound the remaining raspberries in the center and serve.
LEMON-RASPBERRY STREUSEL CAKE
Buttery almond streusel tops the luscious, raspberry-studded lemon cream in these very special bars. If desired, an icing made with 1 cup powdered sugar and 3 teaspoons lemon juice may be drizzled over the cooled bars.-Jeanne Holt, Saint Paul, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 24 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter., Spread remaining batter into a greased 13x9-in. baking pan. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top., For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients; drizzle over cake.
Nutrition Facts :
LEMON RASPBERRY CAKE
A tried and true flavor combination in an incredibly simple, but incredibly impressive-looking cake. This lemon cake is baked in a springform pan, which gives it extra height. The cooled cake is partially hollowed out and filled with lemon curd, then topped with whipped cream and fresh raspberries. A perfect party cake, countertop cake or "just because" cake that's always sure to please.
Provided by Erin Jeanne McDowell
Categories dessert
Time 3h10m
Yield one 9-inch cake
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F. Grease a 9-inch springform pan with nonstick spray and line the base and sides with parchment paper.
- Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on low speed to lighten slightly, 1 to 2 minutes.
- Rub together the granulated sugar and lemon zest in a medium bowl to combine. Add the sugar to the mixer and cream on medium speed until light and fluffy, 4 to 5 minutes. Add the lemon juice and mix until well combined. Scrape the bowl well.
- Add the eggs one at a time, mixing on medium speed after each addition until fully incorporated and scraping the bowl well after every 2 to 3 additions.
- Whisk the flour, baking powder and salt in a medium bowl to combine. Add the flour to the mixer in 2 to 3 additions, mixing each until fully incorporated. Pour the batter into the prepared springform pan.
- Bake until the cake springs back slightly when pressed right in the center, 1 hour 25 minutes to 1 hour 35 minutes. Let cool completely in the pan, then remove the outer ring and peel away the parchment paper. Transfer the cooled cake to a serving platter or cake stand.
- For finishing: Use a paring knife to cut a round out of the center of the cake -- start about 2 inches from the outside edge. Remove this round of cake and cut about 1/2-inch from the bottom (save this to eat as a snack).
- Spoon the lemon curd into the center of the cake, then place the trimmed cake back on top. Refrigerate while you prepare the whipped cream.
- Whisk together the heavy cream, confectioners' sugar and vanilla in a large bowl to medium peaks. Spoon the cream over the top of the cake and spread into an even layer. Arrange the raspberries on top and sprinkle with lemon zest, if using. Refrigerate until ready to serve (up to 6 hours).
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.
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