Crumb Topped Raspberry Coffee Cake Food

RASPBERRY CRUMBLE COFFEE CAKE

Steps:

• For filling, in a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. Add berries and lemon juice. Set aside to cool. , In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Stir in the eggs, milk and vanilla until blended. Divide in half. , Spread half of the batter in two greased 8-in. round baking pans. Divide filling and spread evenly over each. Drop remaining batter by small spoonfuls and spread evenly over filling. , For topping, cut butter into flour and sugar; stir in nuts. Sprinkle over tops. Bake at 350° until golden brown, 40-45 minutes.

RASPBERRY STREUSEL COFFEE CAKE

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.

CRUMB-TOPPED RASPBERRY COFFEE CAKE

Steps:

• Preheat oven to 350°. In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat; cool. , Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased 13x9-in. baking pan. Top with raspberry mixture, followed by remaining biscuit mixture. , For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.

LEMON-GLAZED RASPBERRY COFFEE CAKE

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 CRUMB COFFEE CAKE WITH VERMONT MAPLE FROSTING

Steps:

• Preheat the oven to 350 degrees F.
• Grease an 11 by 7 by 2-inch rectangular pan with the teaspoon of butter. In a saucepan, combine the raspberries, 1/2 cup of the sugar and lemon juice. Bring the mixture to a boil and reduce to a simmer. Simmer the mixture for 3 minutes. In a small bowl, whisk the water and cornstarch together. Stir the slurry into the fruit mixture. Cook and stir the mixture for 4 minutes. Remove the pan and cool completely.
• In the bowl of an electric mixer, fitted with a paddle, cream 8 tablespoons of butter and remaining 1 cup of the sugar. Add the eggs, 1 at a time. In a small mixing bowl, sift 3 1/2 cups flour, baking powder, baking soda, salt and cinnamon together. Add the flour mixture and buttermilk, alternately to the butter mixture. Mix thoroughly. Mix in the vanilla.
• In a small bowl, combine the remaining butter, remaining flour and brown sugar together. Using your hands, combine the mixture until it resembles a fine crumb-like consistency. Spread half of the batter into the prepared pan. Spread the fruit mixture over the batter. Drop heaping spoonfuls of the remaining batter over the fruit mixture, about 1-inch apart. Sprinkle the crumb mixture over the entire pan. Bake for 40 to 45 minutes or until golden brown.
• In a mixing bowl, whisk the powdered sugar, maple syrup and milk together. Set aside. Remove from the oven and let cool for 5 minutes before drizzling glaze over top. Cut into slices and serve warm.

GLAZED RASPBERRY CRUMB CAKE

Steps:

• Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
• Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
• Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
• Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
• Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE

Steps:

• In a large bowl, stir together flour, sugar, baking powder and cinnamon.
• In a small bowl, mix egg, melted butter, milk and vanilla.
• Stir liquids into dry ingredients just till blended.
• In a buttered 9-inch square pan, spread half of dough.
• Top with berry mixture and spoon remaining dough over berries.
• In a separate bowl combine brown sugar, flour, cinnamon and nuts.
• Stir in melted butter until mixture resembles moist crumbs.
• Sprinkle this over top of dough and press in lightly.
• Bake in a 375° oven 40 minutes or until topping is golden brown.

RASPBERRY CRUMB CAKE

Steps:

• In a saucepan, combine sugar, cornstarch, water and raspberries.
• Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
• Remove from heat; stir in lemon jice.
• Cool.
• Meanwhile, in a bowl, combine the first six crust ingredients.
• Cut in butter until mixture resembles coarse crumbs.
• Beat eggs, milk and vanilla; add to crumb mixture and mix well.
• Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
• Spoon raspberry filling over crust to within 1 inch of the edges.
• Top with remaining crust mixture.
• For topping, combine flour and sugar; cut in butter until crumbly.
• Stir in almonds.
• Sprinkle over the top.
• Bake at 350*F for 50 to 55 minutes or until lightly browned.

COFFEE CAKE WITH RASPBERRY FILLING

Steps:

• In a large bowl, combine the first five ingredients. Add mace if desired. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, milk and vanilla; stir into crumb mixture just until moistened. Spoon into a 9x5-in. loaf pan coated with cooking spray. , In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with a knife to swirl. , In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

RASPBERRY COFFEE CAKE

Steps:

• Prepare the streusel: I a medium bowl, whisk together 3/4 cup of the flour, 2/3 cup of the brown sugar, and 1/2 teaspoon of the salt.
• Drizzle the 5 tablespoons of melted butter over the flour mixture and use a fork to distribute it evenly. Add the almonds and toss to combine. Squeeze the mixture into large clumps. Add 3/4 cup raspberries.
• Prepare the cake: Preheat the oven to 350°F. Butter an 8-inch square baking dish and line it with parchment paper with a 2-inch overhang on two sides. In a medium bowl, whisk together the remaining 1 1/2 cups flour, the remaining 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.
• In a large bowl, beat the remaining 10 tablespoons butter with the granulated sugar with an electric mixer on medium until fluffy, about 3 minutes. Beat in the egg and the vanilla.
• Add half of the flour mixture and beat to combine. Beat in the buttermilk. Then beat in the remaining flour mixture. Fold in the remaining 1 cup raspberries.
• Transfer the batter to the prepared pan and smooth the top. Top with the crumb mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached.
• Transfer the cake to a rack to cool completely. Use the parchment overhang to lift the cake out of the pan and transfer it to a cutting board or serving plate. Cut into 16 pieces to serve.

RASPBERRY-SOUR CREAM CRUMB CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
• Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
• Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
• Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.

RASPBERRY CREAM CHEESE COFFEE CRUMB CAKE

Steps:

• Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture.
• To remaining crumb mixture, add baking powder and baking soda. Mix well.
• Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep.
• Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.
• Bake in 350 °F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
• Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.

BERRY-TOPPED COFFEE CAKE

Steps:

• Preheat oven to 350°. Grease a 9-in. springform pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and lemon zest. In another bowl, whisk together flours, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream, beating well (batter will be thick). Spread into prepared pan., For topping, mix sugar, flour and cinnamon; toss gently with berries. Distribute over batter to within 1 in. of sides. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack 10 minutes. Remove rim from pan. , Mix glaze ingredients. Drizzle over warm coffee cake.

RASPBERRY COFFEE CAKE

Steps:

• Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl. Beat until creamy in stand mixer or with hand mixer. Add flour, sugar, baking powder, baking soda and salt. Beat until smooth and creamy, about 2 minutes.
• In greased 8x8-inch baking dish or other pastry dish of similar size, add about 2/3 of the batter. Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzle agave or maple syrup over the raspberries.
• Pour the remaining 1/3 of the batter over the raspberries. Don't worry if the raspberries aren't all covered by the remaining batter.
• Bake at 350°F for 35-40 minutes, or until cake is golden brown and springy when touched. Remove and let cool for 10 minutes on a cooling rack, before slicing and serving.
• Make glaze in small bowl. Whisk powdered sugar, milk and vanilla with a fork. After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 tablespoon at a time, until glaze reaches desired consistency. Drizzle glaze over cake or over each piece as it is served.
• Eat. One slice. Or maybe two.
• Share a link for a favorite raspberry recipe! Smoothie recipe, pastry, whatever! I want to put these little gems to good use!