Air Fryer Raspberry Crumble Coffee Cake Recipes

RASPBERRY ALMOND COFFEECAKE

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.

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.

AIR-FRYER CHICKEN WINGS

Steps:

• Preheat air fryer to 300°. In a large bowl, combine the garlic powder, garlic salt, mustard, ginger, nutmeg, pepper, allspice, baking soda and cayenne., Cut chicken wings into three sections; discard wing tip sections. Add to bowl with spices and stir to coat. In batches, arrange wings in a single layer on tray in greased air-fryer basket. Cook 15 minutes. Increase temperature to 400°; cook until chicken juices run clear and they are golden brown, 20-25 minutes. Repeat with remaining wings. Serve hot with sauce if desired.

RASPBERRY-RHUBARB COFFEE CAKE

Steps:

• In a large saucepan, combine sugar and cornstarch; stir in rhubarb and raspberries. Bring to a boil over medium heat; cook 2 minutes or until thickened, stirring constantly. Remove from heat. Stir in lemon juice. Cool slightly., Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Combine flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. , Spread two-thirds of the batter into a greased 13x9-in. baking dish. Top with rhubarb mixture. Drop remaining batter by tablespoonfuls over filling. , In a small bowl, combine flour, sugar, oats and cinnamon. Cut in butter until crumbly. Stir in coconut and walnuts. Sprinkle over batter. , Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

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 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.