Raspberry Streusel 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 STREUSEL COFFEE CAKE

Steps:

• To make the topping, combine the flour, sugar, butter and cinnamon, mixing until crumbly.
• Set aside.
• To make the cake, cream the sugar, butter, egg and vanilla until thoroughly blended.
• Add the milk, blending well.
• Combine the flour, baking powder and salt and stir well.
• Add to the creamed mixture all at once and stir just until moistened.
• Spread half of the batter in a greased 9" x 9" baking pan.
• Spoon the raspberries over the batter.
• Spread the remaining batter over the berries.
• Sprinkle the topping evenly over the batter.
• Press in lightly.
• Bake in a preheated 375 degree F oven for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
• Serve warm.

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• In a big saucepan, aadd the raspberries and water; cook for 5 minutes over medium heat.
• Add in the lemon juice; stir to combine.
• In a small bowl, mix together the sugar and cornstarch; stir into the fruit mixture.
• Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened; cool.
• To make the batter: in a big bowl, add the flour, sugar, baking powder, and baking soda; stir to mix.
• Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
• Stir in the eggs, sour cream, and vanilla (will have a stiff batter).
• Spread half of the batter mixture into a greased 13 x 9 inch baking dish.
• Spread the raspberry filling over the batter; spread the remaining batter over the raspberry filling.
• In a bowl, combine the topping ingredients; sprinkle evenly over the top.
• Bake at 350 degrees for 40-45 minutes or until golden brown.
• In a bowl, mix together the glaze ingredients; drizzle over the warm coffee cake.

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour a tube pan.
• Combine streusel ingredients and set aside.
• Coffee Cake: In a mixing bowl, beat flour, sugar, baking powder, butter, milk, and egg on low speed until moist. Beat on medium speed one minute, scraping bowl as needed.
• Spread 2/3 of batter in prepared pan. Top with raspberries. Add remaining batter. Sprinkle streusel on top.
• Bake 55-65 minutes or until a toothpick comes out clean.
• Make glaze: Heat glaze ingredients in saucepan over low heat until smooth and the consistency is thin enough to drizzle.
• Cool coffee cake 10 minutes then remove from pan to serving plate. Drizzle with glaze, serve warm.

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.

RASPBERRY LEMON STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375.
• Beat egg in large bowl. Add 1/2 cup sugar, milk, apple sauce, lemon juice, 2 tsp lemon zest, and almond extract; mix thoroughly.
• Add 1 cup flour, baking powder and salt; stir, being careful not to overmix.
• Pour into greased 8x8 pan.
• Add berries over batter.
• Mix remaining 1/2 cup flour, 3 tbs sugar, 1 tsp lemon zest. Cut in Butter. Sprinkle mixture over berries.
• Bake 25 to 30 minutes.
• ENJOY!

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:

• Cut cream cheese and butter into Bisquik until crumbly.
• Blend in 1/3 cup milk with wooden spoon. Turn onto floured surface and knead 8-10 strokes.
• Roll into 12" x 8" rectangle.
• Spread preserves over center of dough.
• Make 2-1/2" cuts at 12" intervals on long side.
• Fold strips over filling and pinch ends together.
• Transfer cake onto 9"x13" greased pan or cookie sheet.
• Bake 425 degrees for 12-15 minutes.
• Prepare glaze by combing powder sugar, 1-2 tsp milk and vanilla.
• Drizzle over coffee cake while still hot.

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 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.

BLUEBERRY STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan., For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.

RASPBERRY CREAM CHEESE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch spring-form pan.
• Combine flour, 3/4 cup sugar, and butter in a food processor; pulse until mixture resembles coarse crumbs. Remove 1 cup of mixture from food processor and set aside. To remaining mixture in processor add baking soda, baking powder, salt, sour cream, almond extract, and 1 egg; process until batter is just combined and smooth. Spread batter evenly into bottom and 2 inches up sides of prepared pan.
• Beat cream cheese, 1/4 cup sugar, and 1 egg together in a bowl until smooth; pour into batter-lined pan and spread evenly. Spread raspberry preserves carefully over cheese filling.
• Stir reserved crumb mixture and sliced almonds together in a small bowl; sprinkle over the layer of raspberry preserves.
• Bake in preheated oven until filling is set and crust is deep golden brown, 45 to 55 minutes. Cool 15 minutes before removing side of pan. Chill completely before serving, about 1 hour.

BUTTERY RASPBERRY STREUSEL-FILLED COFFEE CAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 13 x 9-inch baking pan, and line bottom with parchment paper to prevent bottom of cake from over-browning).
• Mix together all streusel ingredients; set aside.
• With an electric mixer, cream butter and sugar until fluffy, about 4-5 minutes, until no sugar granules remain.
• Mix in eggs and vanilla; beat until blended, about 1-2 minutes, scraping bowl often.
• Stir in the sour cream; beat until well blended, about 1 minute.
• In a small bowl, sift together the flour, baking soda, baking powder and salt.
• Add to the creamed mixture, beating until blended.
• Gently fold in the raspberries or blueberries (if using) with a spatula, if you are using fresh berries, careful not to break the berries while mixing in, especially if using fresh raspberries.
• Spoon about two-thirds of the cake batter into the prepared baking pan.
• Sprinkle half of the streusel mixture on top.
• Then dollup the remaining cake batter on top of the streusel mix (does not have to cover completely).
• Then sprinkle the remaining streusel mixture on top.
• Bake for about 1 hour, or until cake tests done.

CITRUS-RASPBERRY COFFEE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, oil, orange juice and extract. Stir into dry ingredients just until moistened., Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with raspberries. Top with remaining batter. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean., Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.