Raspberry Buttermilk Coffee Cake Food

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.

RASPBERRY BUTTERMILK COFFEE CAKE

Steps:

• Preheat the oven to 350°F/176°C and grease a 8 x 8 inch square pan.

RASPBERRY BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Generously grease a 10-inch tube pan (angel food cake pan) with butter and lightly dust with flour. If you don't have a tube pan, use a 9- or 10-inch springform cake pan.
• Cream together the sugar and butter until light and pale in color, 2 minutes. Add the eggs, one at a time, the vanilla, and the orange zest, and mix until blended, stopping to scrape down the sides as needed.
• In a medium bowl, whisk together the whole-wheat pastry flour, all-purpose flour, baking powder, baking soda, and salt.
• Add about one-third of the flour mixture to the butter mixture followed by one-third of the buttermilk. Continue until all the ingredients are mixed together, scraping the sides as needed. Add the raspberries and use a spoon to stir just until mixed into the batter.
• Spoon the batter into the prepared cake pan. Mix together the Streusel Topping ingredients and sprinkle over the top of the cake, pressing down gently.
• Bake until the top of the cake is just firm and a toothpick comes out clean when inserted into the center of the cake, about 45 to 50 minutes for a 10-inch tube pan. The time may vary if using a standard springform cake pan.
• Leave to cool completely on the counter. Once cool, run a knife around the edges to loosen the cake. Invert gently and set upright on a cake plate. Cut into wedges and serve.

RASPBERRY BUTTERMILK COFFEE CAKE

Steps:

• 1. Place raspberries in a small bowl and sprinkle with 1/4 cup sugar. Mix gently to coat berries. Set aside.
• 2. Preheat oven to 350F. Coat an 8-inch square or round cake pan with nonstick cooking spray.
• 3. Mix flour, baking powder and 1 cup sugar in a large bowl.
• 4. In a smaller bowl, combine egg, buttermilk, oil and extract (I prefer lemon but vanilla will work fine).
• 5. Add liquid mixture to flour mixture and mix until smooth.
• 6. Pour batter into pan and top with berries. With a spatula or spoon, gently swirl berries into bater, leaving some on top.
• 7. Bake for 30-35 minutes, or until pick inserted into center comes out clean (insert in a portion of cake with no berries).
• 8. Cool in pan on wire rack.

RASPBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
• Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
• At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
• Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
• Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

DELUXE COFFEE CAKE

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.

BLACKBERRY BUTTERMILK CAKE

Steps:

• Position a rack in middle of oven and preheat to 350°. Butter pan; line bottom with a round of parchment paper. Butter parchment. Dust with flour; tap out excess. Arrange berries in a single layer in bottom of pan; sprinkle evenly with 1/4 cup sugar.
• Sift 2 1/3 cups flour, baking powder, salt, and baking soda into a medium bowl; set aside. Using an electric mixer, beat 3/4 cup butter and remaining 1 1/3 cups sugar in a large bowl at medium-high speed, occasionally scraping down sides of bowl, until pale and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla and zest. Reduce speed to low; beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions, beginning and ending with flour mixture and beating just until incorporated. Pour batter over berries in pan; smooth top.
• Bake until cake is golden brown and a tester inserted into the center comes out clean, about 1 hour 25 minutes. Let cool in pan set on a wire rack for 15 minutes, then run a thin, sharp knife around edge of pan to loosen. Remove pan sides. Invert cake onto rack and remove pan bottom; peel off parchment. Dust top generously with powdered sugar and let cool completely.

RASPBERRY-BUTTERMILK COFFEE CAKE

Steps:

• Preheat oven to 350°F (180°C). Spray a 9-inch round cake pan with baking spray with flour.
• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
• In a medium bowl, whisk together flour, baking powder, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
• In a small bowl, lightly mash raspberries. Stir in raspberry preserves.
• Spread three-fourths of batter into prepared pan. Gently spread raspberry mixture onto batter. Top with remaining batter, spreading to edges of pan. Sprinkle with Cinnamon-Pecan Crumble.
• Bake until a wooden pick inserted in center comes out clean, about 40 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan for 10 minutes. Remove from pan, and let cool on a wire rack. Serve warm or at room temperature.
• In a medium bowl, whisk together flour, sugar, salt, and cinnamon. Using a wooden spoon, stir in butter until mixture is crumbly. Stir in pecans.

RASPBERRY COFFEE CAKE

Steps:

• Preheat the oven to 350F (180C) degrees.
• Lightly grease a 9-inch (23 cm) round springform pan with butter or nonstick cooking spray and lightly flour. I recommend wrapping the outside of the pan in tin foil, as some springform pans can leak. Set aside.

RASPBERRY BUTTERMILK CAKE

Steps:

• Preheat the oven to 400 degrees F. Grease a 9-inch cake pan with non-stick cooking spray.
• In a medium bowl, stir together the flour, baking powder, baking soda and salt.
• In a large bowl, cream the butter and 2/3 cup sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract.
• On low speed, add the flour in 3 batches, alternating with the buttermilk. Mix until just combined.
• Transfer the batter to the prepared cake pan smoothing into an even layer with a spatula. Place the raspberries on top and sprinkle with the remaining sugar.
• Bake the cake for 25-30 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool the cake in the pan for 10 minutes before removing and cooling on a wire rack. Serve warm or at room temperature.

RASPBERRY COFFEE TIME MUFFIN

Steps:

• Stir 2 tbsp boiling water into the coffee. Set aside for a few mins. Heat oven to 200C/fan 180C/gas 6. Cut out 12 x 10cm squares of baking parchment. Melt the butter, use a little to brush the insides of a deep 12-hole muffin tin, and leave the rest to cool slightly. Line the tin with the paper squares, so they stick up a bit. (Or use paper cases.) Toast half the pine nuts. Strain and mix the coffee with the milk.
• Mix the flour, toasted pine nuts, sugar and bicarbonate of soda in a large bowl. In another bowl, beat the eggs, then mix in the buttermilk, cooled butter and coffee. Stir this into the flour mixture until almost combined - it will need only a few stirs and the mix will feel light and airy. Tip in the raspberries, give a few more stirs to finish the mixing, but don't overbeat or the mix will toughen. Spoon the mix into the muffin tins - they will be very full.
• Scatter the rest of the pine nuts on top, and bake for about 25 mins until risen and golden. Let them cool in the tin a few minutes, then move to a cooling rack. Eat within 2 days.

BUTTERMILK COFFEE CAKE

Steps:

• In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.

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 BUTTERMILK CAKE

Steps:

• Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
• Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
• At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
• Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
• Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.