LEMON-GLAZED RASPBERRY COFFEE CAKE
Fill this crumb-topped coffee cake with fresh raspberries and drizzle it with a lemon glaze.
Provided by Food Network Kitchen
Time 1h50m
Yield 8
Number Of Ingredients 17
Steps:
- Put the flour, brown sugar, cinnamon and salt in a small bowl and stir to combine. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the raspberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
- When the cake is cool, whisk together the confectioners' sugar and lemon juice and zest in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
RASPBERRY & BLUEBERRY LIME DRIZZLE CAKE
The perfect teatime treat, this moist and fruity cake is easy baking at its best
Provided by Good Food team
Categories Afternoon tea, Buffet, Treat
Time 1h25m
Yield Cuts into 12 pieces
Number Of Ingredients 10
Steps:
- Line the base and sides of a 20cm/8in square cake tin (not loose-based) with greaseproof paper and butter the paper. Set oven to 180C/Gas 4/fan oven 160C.
- Cream the butter and sugar together until light. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lime zest, then fold in the flour and almonds. Fold in enough lime juice - about 3 tablespoons - to give you a good dropping consistency (the mixture should drop easily from the spoon when tapped).
- Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth the surface, then scatter the remaining fruit on top - it will sink as the cake rises.
- Bake for about 1 hour (cover with foil if beginning to brown too much), or until firm to a gentle prod in the centre. A skewer pushed into the centre should be clean when removed.
- Meanwhile make the syrup: put the lime juice, zest and sugar in a small saucepan. Put over a gentle heat and stir, without allowing to bubble. The sugar should dissolve a little. As soon as the cake comes out of the oven, prick all over with a skewer then spoon the syrup over it. To store, cool before wrapping in paper and/or foil.
- Carefully remove the cake from the tin, discard the lining paper and cut into 12 pieces to serve.
Nutrition Facts : Calories 370 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.61 milligram of sodium
SUMMER FRUIT DRIZZLE CAKE
Sarah Cook's scrummy cake is really easy and versatile - use whatever fruit you like, and you'll make it again and again
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Cuts into 8
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease a 900g/2lb loaf tin and line the base and ends with a long strip of baking parchment. Put the butter, caster sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 mins until pale and creamy - the mixture will be very thick.
- Spread one-third of the cake mix into the tin, then scatter over 50g of the fruit. Carefully dot and spread another third of the cake mix on top, and scatter with another 50g fruit. Finally dot the rest of the cake mix over and gently spread with the back of a spoon. Bake for 1 hr, until an inserted skewer comes out clean.
- Poke the cake all over with a skewer. Put remaining 75g fruit into a bowl with the granulated sugar. Stir in 1 tbsp of the citrus juice first with a fork, mashing a little of the fruit as you go. If it's a bit dry, add a splash more juice and spoon over the cake. Leave in the tin until the cake is cool and the topping is set and crisp.
Nutrition Facts : Calories 457 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 44 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.62 milligram of sodium
RASPBERRY AND LEMON DRIZZLE CAKE
Make and share this Raspberry and Lemon Drizzle Cake recipe from Food.com.
Provided by hectorthebat
Categories Dessert
Time 55m
Yield 18 bars
Number Of Ingredients 7
Steps:
- Preheat the oven to gas 4, 180C, fan 160°C Grease and line a 20cm square cake tin. Using an electric hand whisk, beat the butter and 175g caster sugar together until light and fluffy. Add the lemon zest, then the eggs, beating well. Fold through the flour, then stir through the raspberry puree. Spoon into the lined tin and bake for 20-25 minutes. Leave to cool in the tin for 5 minutes.
- To make the drizzle, mix most of the lemon juice (reserve 2tsp for the icing) and 125g icing sugar. Using a skewer, poke holes through to the bottom of the cake. While still in the tin, pour over the drizzle and leave to cool.
- Meanwhile, make candied peel to use as decoration. Put 50g caster sugar in a small pan with 50ml water, bring to the boil, then simmer until the sugar has dissolved. Drop the pared lemon strips into the pan and simmer for 3-4 minutes. Remove from the pan with a fork and wind the longer strips around cocktail sticks to create a spiral effect. Dust with caster sugar and allow to set.
- To make the pink icing, mix 75g icing sugar with the reserved 2tsp lemon juice, adding a few drops of water to loosen if necessary. Add enough gel colour for the pink shade of your choice. Remove the cake from the tin and drizzle the pink icing diagonally over the cake for a zig-zag pattern. Decorate with the candied peel. To serve, cut the cake into 18 rectangular bars.
Nutrition Facts : Calories 201, Fat 8, SaturatedFat 5, Cholesterol 20.8, Sodium 193.1, Carbohydrate 32.4, Fiber 0.9, Sugar 23.9, Protein 1.2
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