RASPBERRY CREAM CHEESE COFFEE CAKE
Raspberry Cream Cheese Coffee Cake: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping. This fruit-filled coffee cake is tangy, creamy, and a light dessert that is perfect for company!
Provided by Vera Zecevic
Categories Dessert
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 F. Grease 9 inch springform pan and line the bottom with parchment paper. Set aside.
- To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside.
- To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt, set aside.
- With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix in the flour mixture alternating with the sour cream. Transfer the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling.
- To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly.( Make sure the streusel is in pea-sized crumbs)
- Sprinkle the streusel on top of raspberries.
- Bake for 40-45 minutes until a cake tester inserted in the center comes out clean. Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
- Store in the fridge.
Nutrition Facts : ServingSize 1 slice, Calories 493 calories, Sugar 29 g, Sodium 276.5 mg, Fat 26.6 g, SaturatedFat 15.7 g, TransFat 0 g, Carbohydrate 56.3 g, Fiber 1.9 g, Protein 8.4 g, Cholesterol 115.1 mg
CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING
If you understand how to vary the recipe, you only need one basic coffeecake in your repertoire. My all-purpose version consists of four components: batter, cream cheese filling, fruit preserves and crumb topping. The last three can be changed (or in some cases, omitted) to create a custom cake.
Provided by Ben S.
Categories Desserts Cakes Coffee Cake Recipes
Yield 16
Number Of Ingredients 18
Steps:
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Spray a 9-inch square metal baking pan with cooking spray. Fold a 17-inch length of heavy-duty foil to 8 1/2 inches wide and fit in the pan bottom and up 2 sides, so you can use the foil overhang as a handle to pull the baked cake from the pan.
- Topping: Use hands to thoroughly mix ingredients in a medium bowl, pressing together to form large clumps; set aside.
- Cream cheese filling: Beat cream cheese and sugar with an electric mixer until thoroughly mixed. Beat in egg and vanilla until smooth; set aside.
- Cake: Mix flour, baking powder, baking soda and salt in a medium bowl; set aside.
- Beat butter and sugar with an electric mixer set on medium-high until light and fluffy. Beat in egg until smooth. Beat in half the dry ingredients, then the remaining yogurt. Beat until ingredients are fully incorporated.
- Spread batter evenly over prepared pan. Spread cream cheese filling over batter. Dollop fruit filling (or sprinkle chocolate chips) over cream cheese filling. Finally, sprinkle evenly with crumble topping, pressing on it lightly to adhere.
- Bake until batter is fully set and topping is golden brown, about 45 minutes. Transfer pan to a wire rack to cool for 5 minutes. Run a thin-bladed knife around the sides, then use foil handles to pull cake from pan onto the wire rack. Cool to room temperature and serve. Can be covered with foil and stored at room temperature for one day.
Nutrition Facts : Calories 312.5 calories, Carbohydrate 38.6 g, Cholesterol 60.1 mg, Fat 16.2 g, Fiber 0.8 g, Protein 4.5 g, SaturatedFat 8.6 g, Sodium 205.4 mg, Sugar 23.8 g
EASY FRUIT COFFEE CAKE
Here's a keeper! A coffee cake recipe ready to use with whatever fruit that's bountiful.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 18
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grease 13x9-inch pan with shortening or cooking spray. In large bowl, mix flour and 1/2 cup sugar. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Add milk and egg; stir just until blended. Spread batter evenly in pan.
- Arrange sliced fruit in rows on batter. In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle evenly over fruit. Drizzle with melted butter.
- Bake 28 to 35 minutes or until golden brown. Serve warm or cool.
Nutrition Facts : Calories 170, Carbohydrate 22 g, Cholesterol 30 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 14 g, TransFat 0 g
CREAM CHEESE COFFEE CAKE
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Time 55m
Yield 20-24 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.
Nutrition Facts :
FRUIT FILLED CREAM CHEESE COFFEE CAKE
I found this recipe in a church cookbook and made a couple of changes to it. It uses bisquick baking mix and other ingredients that I always have on hand. You can choose any pie filling you want. The dough can be tricky to work with so have yourself a nice large, clean area and flour handy to help with the rolling process.
Provided by Pam-I-Am
Categories Breads
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F.
- Cut the cream cheese and margarine into the bisquick until crumbly.
- Blend in milk until it makes a dough.
- Turn dough onto lightly floured surface and kneed 8 to 10 times. Form dough into a fat rectangle shape.
- Using a rolling pin, begin to roll out the dough into a 12 x 8 inch rectangle. You may need to use flour under and on top several times to keep the dough from sticking.
- Lift dough onto a greased baking sheet.
- Spread a can of pie filling of your choice down the center of the dough.
- With a knife, cut strips about 1 inch apart down the sides. Fold the strips up and over the fruit filling at an angle.
- Mix the cinnamon and sugar. Sprinkle on the top evenly.
- Place in the preheated oven on the center rack. Bake for 15 - 17 minutes.
- Be sure and check it at about 8 minutes to see if the top is browning. If it has, place a piece of foil, lightly on top to prevent burning.
- You can also skip the cinnamon/sugar step and drizzle with a glaze instead.
Nutrition Facts : Calories 227.5, Fat 14.4, SaturatedFat 4.7, Cholesterol 13.7, Sodium 485.8, Carbohydrate 21.1, Fiber 0.8, Sugar 4.6, Protein 3.6
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