Raspberry Streusel Snack 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.

BLACK-RASPBERRY CRUMB CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees. Butter a 9-inch square pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. Combine milk and lemon juice; let stand 15 minutes.
• In a medium bowl, whisk together 2 cups flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, zest, and sugar until light and fluffy. Add egg and beat to combine. Add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
• Place berries in a bowl and gently toss with remaining tablespoon flour. Fold half of the berries into the batter, then transfer batter to prepared pan. Evenly distribute remaining berries over the surface of the batter.
• Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, and salt; using your hands, work in butter.
• Sprinkle crumb topping over berries, using your fingers to clump some of the topping together to form large crumbs. Transfer to oven and bake until top of cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
• Let cool in pan on a wire rack for about 30 minutes. Loosen cake from the sides of the pan with an offset spatula or a knife. Using parchment overhang, lift cake out of pan and transfer to a rack to cool completely (still on paper). On a cutting board, use a serrated knife to cut into squares. Cake may be stored in an airtight container at room temperature for up to 3 days.

RASPBERRY STREUSEL BARS

Steps:

• Preheat the oven to 300°F (149°C). Line the bottom and sides of an 8-inch square baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
• Stir the melted butter, granulated sugar, vanilla, and salt together in a medium bowl. Add the flour and stir until everything is combined. Press the mixture evenly into the prepared baking pan. Bake for 15 minutes.
• Remove the crust from the oven, and turn the oven up to 350°F (177°C).
• Spread preserves over warm crust. Dot the preserves with raspberries on top.
• Whisk the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the chilled butter with a pastry blender or two forks (or even with your hands) until the mixture resembles coarse crumbs. Sprinkle the filling with streusel and bake for 30-35 minutes or until the streusel is golden brown. The raspberry filling should be bubbling on the edges.
• Remove from the oven and allow to cool for at least 20 minutes at room temperature, then chill in the refrigerator for at least 2 hours (or overnight). Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars. I usually cut them into 16 smaller bars, but you can cut them into 12 larger bars. Drizzle the bars with vanilla icing, if using. These raspberry bars can be enjoyed at room temperature or cold. I personally like them cold.

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 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!

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.

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.

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.

LEMON-RASPBERRY STREUSEL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter., Spread remaining batter into a greased 13x9-in. baking pan. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top., For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients; drizzle over cake.