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 DELIGHT
Refreshing dessert, fit for company but easy enough to make for a family dinner. Prep time includes refrigeration for the jello to start to set, I'm guessing it takes around 20 minutes or so. I prefer this recipe with fresh raspberries, but frozen works just as well. The serving size is also an estimate, I used a lasagna pan to make it in and it served 13 last Thanksgiving - it really depends how big you cut the squares.
Provided by Minxkat1
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish.
- Press mixture into rectangular pan.
- Bake for 10 minutes at 350 F.
- Cool.
- Place contents of two jello boxes in bowl, add 2 1/2 cup hot water.
- Dissolve and add one box of frozen raspberries, or 2 cups of fresh.
- Let set until spreading consistancy (soft gel) then pour over graham crust.
- Dissolve marshmallows in milk over low heat, remove and cool.
- Whip 1 cup whipping cream and fold into cooled marshmallow mixture.
- Blend well.
- Pour over jello section and cover with remaining graham cracker crumbs.
- Chill until ready to serve.
RASPBERRY DELIGHT
Fresh raspberries are the star in this no-bake dessert.
Provided by Kathy
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Place graham crackers in a zip top bag. Crush crackers with a rolling pin or the bottom of a pan.
- Place graham crackers on the bottom of an 8 x 8 square pan. Reserve 2 tablespoons of cracker crumbs for the top.
- Place heavy whipping cream in a bowl. Whip with an electric mixer until soft peaks are formed. Mix in sugar and vanilla.
- Gently fold in 4 cups of raspberries.
- Place whipped cream and raspberries on top of graham crackers.
- Place remaining berries on top. Sprinkle with remaining graham crackers.
- Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 198 kcal, Carbohydrate 20 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 40 mg, Sodium 81 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
RASPBERRY DELIGHTS
These attractive bars have a rich buttery crust holding the sweet jam topping. They're a big favorite on my Christmas cookie trays.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in the pecans. , Spread half into a lightly greased 13-in. x 9-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam. , Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.
Nutrition Facts :
HEAVENLY RASPBERRY DESSERT
Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.
Provided by Jody
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h30m
Yield 10
Number Of Ingredients 5
Steps:
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
- To remove from pan, center a serving plate over tube pan; invert.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g
RASPBERRY DELIGHTS
Steps:
- To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside.
- To make the tuile. Preheat oven to 350 degrees F.
- In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it.
- Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.
SKINNY CHOCOLATE-RASPBERRY ICED COFFEE
Cool down with this fruity, chocolaty iced coffee. Low in calories, too!
Provided by Yoly
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Fill a tall glass with coffee ice cubes. Add raspberry and chocolate syrups. Pour in cold coffee and top off with creamer. Stir to combine.
Nutrition Facts : Calories 17.4 calories, Carbohydrate 4 g, Protein 0.3 g, Sodium 27.2 mg
RASPBERRY COFFEE DELIGHT
Steps:
- Frost tips of 4 glasses with sugar. First dip lip of glass in warm water, and then roll in sugar. Cool for 5 minutes.
- Start with raspberries, then ice cream, then Cool Whip, layering ingredients in each glass.
- Top with a single raspberry. Enjoy!!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
THEY WON'T KNOW RASPBERRY COFFEE CAKE
They won't know that this raspberry coffee cake is low calorie and low fat. The only thing they will know is that you are an excellent baker and this cake is delicious. I usually do not bother with the glaze. The recipe loses nothing if you opt for a glaze free coffee cake. Enjoy! P.S. This is 3 points per slice.
Provided by Amber of AZ
Categories Quick Breads
Time 45m
Yield 8 slices
Number Of Ingredients 15
Steps:
- In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
- Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
- Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.
- Combine the brown sugar and raspberries; sprinkle over batter.
- Spoon the remaining batter over the top.
- Sprinkle with almonds.
- Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
- Cool for 10 minutes before removing from pan to a wire rack.
- In a small bowl, combine the glaze ingredients.
- Drizzle over coffee cake.
- Serve warm or at room temperature.
Nutrition Facts : Calories 181.8, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.8, Sodium 182, Carbohydrate 32.4, Fiber 1.5, Sugar 19, Protein 3.6
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