EASY RASPBERRY COFFEE CAKE
Easy Raspberry Coffee Cake is one of my mom's award-winning recipes! A finalist in the 1990 Wisconsin Berry Recipe Contest, it's sure to be a hit at your house, too!
Provided by By: Carol | From A Chef's Kitchen
Categories Desserts
Time 1h
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees. Spray an 11 x 7-inch baking pan with cooking spray, then dust with flour. Set aside.
- Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
- Combine yogurt, egg and vanilla extract in a small bowl. Pour oil into the yogurt mixture. (You don't need to stir it.)
- Add yogurt/oil to the dry ingredients and stir until combined, being careful not to overmix. Pour into prepared pan and gently smooth the top.
- Sprinkle raspberries over batter.
- Combine flour, sugar, pecans and butter in a small bowl and mix until crumbly. Sprinkle over the top of the raspberries.
- Bake for 35 to 40 minutes.
Nutrition Facts : ServingSize 1, Calories 440 kcal, Carbohydrate 58 g, Protein 8 g, Fat 20 g, SaturatedFat 2 g, Cholesterol 25 mg, Sodium 311 mg, Fiber 2 g, Sugar 33 g, TransFat 1 g, UnsaturatedFat 18 g
RASPBERRY CREAM CHEESE COFFEE CAKE
This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes. It's perfect for a brunch or a special family gathering. Prepping the batter in a food processor makes it quick and easy to assemble. You can substitute different preserves - apricot, cherry and blueberry all work well.
Provided by springfield70
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 45.7 g, Cholesterol 88.4 mg, Fat 24.1 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.7 g, Sodium 197.8 mg, Sugar 25.4 g
FRESH RASPBERRY COFFEE CAKE
Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 9
Number Of Ingredients 13
Steps:
- Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.
- In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.
- Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
- In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.
Nutrition Facts : Calories 300, Carbohydrate 42 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 19 g, TransFat 0 g
RASPBERRY ALMOND COFFEECAKE
This moist, light cake is "berry" delicious as a dessert or for breakfast. Your house will smell just wonderful while it is baking and cooling. Recipe doubles well.
Provided by Melissa Marsh
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h30m
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
- Combine raspberries and brown sugar in a bowl. Set aside.
- In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
- Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
- Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.
Nutrition Facts : Calories 173 calories, Carbohydrate 25.8 g, Cholesterol 29.8 mg, Fat 6.6 g, Fiber 1.4 g, Protein 2.9 g, SaturatedFat 3.2 g, Sodium 115.8 mg, Sugar 14.5 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
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.
GLAZED RASPBERRY COFFEE CAKE
"Who says you can't eat coffee cake when you're watching your weight?" asks Merle Shapter from Delta, British Columbia. "This is one of my favorite recipes. It's perfect for a brunch buffet, with bits of raspberry in every moist bite and a drizzle of frosting and toasted almonds on top. Yum!"
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 16
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 coated with cooking spray. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds., Bake at 350° 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 178 calories, Fat 4g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 178mg sodium, Carbohydrate 32g carbohydrate, Fiber 2g fiber), Protein 4g protein.
RASPBERRY YOGURT CAKE
Was looking for low fat food one day, true! While flipping through magazines too, This one seemed just the one! Hope you make it and have fun!
Provided by mickeydownunder
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 degrees and grease a non-stick loaf pan; Use any method to grease; oil spray etc; line base AND sides with baking paper.
- Note: Make sure to leave extra so it will be easy to get out when fully baked.
- Beat together butter/dairy spread and sugar until light and fluffy; add eggs, beating until combined.
- In bowl, transfer mixture above and stir in flour, yogurt and raspberries; pour mixture into loaf-pan.
- Bake uncovered for about 1 hour (maybe a little over by 5- 10 minutes).
- Remove and turn onto wire rack.
- Whisk together softened cream cheese, sugar and lemon juice until smooth.
- Spread frosting/Icing on top and-- enjoy!
Nutrition Facts : Calories 217.6, Fat 12.2, SaturatedFat 7.4, Cholesterol 73.3, Sodium 125, Carbohydrate 25.4, Fiber 0.4, Sugar 24.4, Protein 2.8
RASPBERRY SWIRL COFFEE CAKE
Make and share this Raspberry Swirl Coffee Cake recipe from Food.com.
Provided by carolinafan
Categories Breads
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt.
- In another bowl, whisk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds.
- Pour into a greased 9-inch springform pan. Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl. Sprinkle with sliced almonds.
- Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; remove sides of pan.
- In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake.
Nutrition Facts : Calories 356.8, Fat 14.4, SaturatedFat 6.5, Cholesterol 46.5, Sodium 304.5, Carbohydrate 51.6, Fiber 1.8, Sugar 28, Protein 6.2
RASPBERRY-YOGURT CAKE
Provided by Anna Pump
Categories Cake Mixer Dessert Bake Yogurt Raspberry Orange Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
- Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
- Add dry ingredients to batter and beat just until blended.
- Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan; smooth top.
- Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.
- Invert cake onto plate and cool.
- DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
- Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.
RASPBERRY YOGURT BREAKFAST CAKE
Provided by Dan Langan
Categories dessert
Time 2h30m
Yield One 8-inch round cake (about 8 servings)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with nonstick cooking spray.
- For the crumble: Combine the melted butter, granulated sugar, brown sugar, salt and cinnamon in a medium bowl and stir until smooth. Stir in the flour and rolled oats, working the mixture to a crumbly texture. Set aside.
- For the cake: Melt the butter and pour into a liquid measuring cup. Set aside.
- Put the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Whisk to combine, breaking up any lumps of sugar. Set aside.
- Add the vanilla, citrus zest, yogurt, egg and oil to the measuring cup of butter. Mix with a whisk or a fork to break up the egg.
- Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir with a rubber spatula until the flour is almost incorporated. Gently fold about half of the raspberries into the batter.
- Transfer the batter to the prepared springform pan and spread to smooth the top. Arrange the remaining berries on top of the batter and then sprinkle the crumble on top.
- Place the springform pan on a rimmed baking sheet to prevent overbrowning the bottom of the cake. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let cool completely on a wire rack before serving.
RASPBERRY CAKE
Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.
Provided by Samuel Goldsmith
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
- Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 364 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.3 milligram of sodium
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