Raspberry Ripple Cake Food

RASPBERRY RIPPLE CAKE

Steps:

• Cake: Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
• Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.
• Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.
• Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
• Glaze: Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
• Icing: Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
• To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.

RASPBERRY RIPPLE CRESCENT COFFEE CAKE

Steps:

• Preheat oven to 375 degrees.
• Grease a 9 inch round cake pan or 9 inch pie pan.
• In small bowl, beat sugar, butter and eggs until smooth.
• Stir in ground almonds, flour.
• Add to sugar mixture. Set aside.
• Separate dough into 8 triangles.
• Spread 1 teaspoon of the preserves on each triangle.
• Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
• Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
• Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
• In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
• Drizzle over warm coffee cake.