Raspberry Buttermilk Coffee Cake Recipes

RASPBERRY BUTTERMILK COFFEE CAKE

Steps:

• Preheat the oven to 350°F/176°C and grease a 8 x 8 inch square pan.

RASPBERRY BUTTERMILK CAKE

Steps:

• Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
• Whisk together flour, baking powder, baking soda, and salt.
• Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
• At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
• Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
• Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

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.

RASPBERRY BUTTERMILK COFFEE CAKE

Steps:

• 1. Place raspberries in a small bowl and sprinkle with 1/4 cup sugar. Mix gently to coat berries. Set aside.
• 2. Preheat oven to 350F. Coat an 8-inch square or round cake pan with nonstick cooking spray.
• 3. Mix flour, baking powder and 1 cup sugar in a large bowl.
• 4. In a smaller bowl, combine egg, buttermilk, oil and extract (I prefer lemon but vanilla will work fine).
• 5. Add liquid mixture to flour mixture and mix until smooth.
• 6. Pour batter into pan and top with berries. With a spatula or spoon, gently swirl berries into bater, leaving some on top.
• 7. Bake for 30-35 minutes, or until pick inserted into center comes out clean (insert in a portion of cake with no berries).
• 8. Cool in pan on wire rack.