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.
ORANGE-RASPBERRY COFFEE CAKE
Combine raspberry jam and fresh raspberries for a filling with some oomph and then top the coffee cake with an orange-spiked crumb and an orange juice-based glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 19
Steps:
- Put the flour, brown sugar, orange zest, 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. Dollop the jam on top and carefully smooth with the 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 orange juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
RASPBERRY CAPPUCCINO
Make and share this Raspberry Cappuccino recipe from Food.com.
Provided by Chef Mommie
Categories Smoothies
Time 20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine the milk, espresso, and chocolate syrup in a blender.
- Add the frozen yogurt and raspberries. Blend until smooth.
- Pour into 2 glasses.
- Rinse out the blender and pour the milk into the blender and blend on high speed until frothy, about 15 seconds.
- Divide between the smoothies and sprinkle them with chocolate powder.
Nutrition Facts : Calories 165.2, Fat 4, SaturatedFat 2, Cholesterol 8.9, Sodium 140, Carbohydrate 26.3, Fiber 4.5, Sugar 16.7, Protein 6.8
RASPBERRY ALMOND COFFEE CAKE
This is a recipe from my Mom and I've had to be a detective to figure out where she got it from. I think this one is from Cooking Light because it seems to be somewhat 'lightened'. The original recipe called for 2 T. of margarine but we don't use margarine in my house so I've replaced it with butter. Use the margarine if you wish (margarine has trans fats but I won't do the lecture).
Provided by Hey Jude
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 350°.
- Combine raspberries and brown sugar in a bowl, set aside.
- Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, butter, 1 teaspoons vanilla and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.
- Bake at 350° for 40 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes on a wire rack.
- Combine powdered sugar, milk, and 1/4 tsp vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 181.8, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.8, Sodium 145.8, Carbohydrate 32.4, Fiber 1.5, Sugar 18.9, Protein 3.6
RASPBERRY FRAPPUCCINO
Make and share this Raspberry Frappuccino recipe from Food.com.
Provided by internetnut
Categories Beverages
Time 15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Place coffee, cocoa, Splenda and Coffee-mate in a glass. Add 1 oz. hot water to glass, and stir to dissolve ingredients. Next add Almond Breeze and Torani syrup and stir briefly.
- Now place contents of glass in a blender. Add ice and blend on high speed until well blended.
- Pour into a tall glass, and finish off with whipped cream.
RASPBERRY COFFEE CAKE
Big, crunchy nuggets of brown sugar streusel sit on top of a buttery, raspberry-studded cake making it the perfect slice for a cup of coffee.
Provided by Samantha S.
Categories Breakfast
Time 1h30m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
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 AND COFFEE TIRAMISU
An unexpected combination of ingredients updates the classic Italian dessert. It is presented in individual servings here, but the ladyfingers, espresso and filling can be layered in a large dish and offered with the sauce on the side if you prefer.
Yield Serves 6
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. Line 2 cookie sheets with parchment. Mix flour and ground coffee beans in small bowl. Using electric mixer, beat egg yolks and 4 tablespoons sugar in medium bowl until thick and slowly dissolving ribbon forms when beaters are lifted, about 4 minutes. Beat in vanilla. Mix in dry ingredients (batter will be thick). Using electric mixer fitted with clean dry beaters, beat egg whites until thick and foamy. Add remaining 1 tablespoon sugar and beat until whites are stiff but not dry. Fold into yolk mixture in 2 additions.
- Drop batter by rounded tablespoons (8 per sheet) onto prepared sheets, spacing evenly. Sift powdered sugar thickly over rounds. Bake until rounds are golden brown on edges, about 16 minutes. Cool in pan on rack. Remove ladyfinger rounds from parchment (Can be prepared 1 day ahead. Store in single layer in airtight container).
- Combine framboise and instant espresso in small bowl. Stir until espresso dissolves. Using electric mixer, beat cream cheese and 2/3 cup powdered sugar until light and fluffy. Beat in coffee mixture. Fold in 1 cup raspberries. Let stand at room temperature.
- Combine coffee and 3 tablespoons sugar. Stir until sugar dissolves. Spoon 1 scant tablespoon coffee mixture over flat side of 1 ladyfinger round Place coffee side up on plate. Spread 1/3 cup filling atop round. Place flat side down atop filling. Sprinkle with powdered sugar. Spoon raspberry sauce around desserts. Garnish with remaining raspberries and fresh mint and serve.
- Puree raspberries and syrup in processor. Strain into small bowl to remove seeds. Stir in eau-de-vie. (Can be prepared 2 days ahead. Cover and refrigerate.)
MR COFFEE RASPBERRY TRUFFLE CAPPUCCINO FRAPPE
Make and share this Mr Coffee Raspberry Truffle Cappuccino Frappe recipe from Food.com.
Provided by looneytunesfan
Categories Beverages
Time 3m
Yield 1 frappe, 1 serving(s)
Number Of Ingredients 8
Steps:
- Place paper filter in brew basket along with ground coffee / espresso. Add cold water to fill line.
- Place ingredients into blender jar in this order:.
- ice cubes
- raspberries
- chocolate syrup.
- sugar.
- vanilla extract.
- milk.
- Secure blending jar lid and rotate into locked position.
- Secure blending jar onto base and lock.
- Plug in appliance and push power button. When red button flashes, press the Frappe button. When automatic blending cycle is complete, the green light will turn off. If additional blending is desired, press and hold the BLEND button for the desired amount of time.
Nutrition Facts : Calories 577.7, Fat 11.6, SaturatedFat 5.4, Cholesterol 10.6, Sodium 388.4, Carbohydrate 111.9, Fiber 6.8, Sugar 74.5, Protein 7.4
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