Raspberry Double Cream Coffee Cake Recipes

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LEMON-RASPBERRY DOUBLE CREAM COFFEE CAKE



Lemon-Raspberry Double Cream Coffee Cake image

This will become a requested favorite for special occasions.

Provided by Land O'Lakes

Categories     Coffee Cake     Cream     Raspberry     Lemon     Fruit     Fruit     Dairy     Breakfast and Brunch

Yield 16 servings

Number Of Ingredients 21

Cake
2 1/4 cups all-purpose flour
1/2 cup sugar
1/4 cup firmly packed brown sugar
3/4 cup cold Land O Lakes® Butter cut into chunks
1 cup sour cream
1 large Land O Lakes® Egg
1 teaspoon vanilla
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Filling
1/4 cup sugar
1 (8-ounce) package cream cheese, softened
1 large Land O Lakes® Egg
1 teaspoon freshly grated lemon zest
1 teaspoon lemon juice
1/2 cup raspberry preserves
1/2 cup sliced almonds
Garnish
1 cup fresh raspberries, if desired

Steps:

  • Heat oven to 350ºF. Grease and flour bottom of 9-inch springform pan; set aside.
  • Combine flour, 1/2 cup sugar and brown sugar in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping.
  • Add all remaining cake ingredients to remaining crumb mixture. Beat at medium speed until well mixed. Spread batter evenly over bottom and 2 inches up sides of prepared pan.
  • Combine 1/4 cup sugar, cream cheese, 1 egg, lemon zest and lemon juice in bowl. Beat at medium speed until smooth.
  • Spread cream cheese mixture evenly over batter to within 1/2 inch of edge. Spread preserves over cream cheese mixture; sprinkle with almonds and reserved crumb mixture.
  • Bake 45-60 minutes or until cream cheese filling is set and cake is dark golden brown. Cool 15 minutes; remove side of pan. Center will settle slightly. Cool completely. Garnish with fresh raspberries, if desired. Store refrigerated.

Nutrition Facts : Calories 320 calories, Fat 19 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 220 milligrams, Carbohydrate 35 grams, Fiber 1 grams, Sugar grams, Protein 5 grams

FRESH RASPBERRY COFFEE CAKE



Fresh Raspberry Coffee Cake image

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

1/2 cup butter or margarine, melted
3/4 cup milk
1 teaspoon vanilla
1 egg
2 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh raspberries
1/2 cup powdered sugar
1 tablespoon butter or margarine, softened
2 to 3 teaspoons water
1/4 teaspoon almond extract

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 CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This coffee cake is a sure hit. I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.

Provided by Taste of Home

Time 1h20m

Yield 16 servings.

Number Of Ingredients 17

COFFEE CAKE:
2-1/2 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 large egg
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg
1/2 cup raspberry jam
TOPPING:
1/2 cup sliced almonds

Steps:

  • In a large bowl, combine flour and sugar; cut in the butter until mixture resembles coarse crumbs; reserve 1 cup crumb mixture. , To remaining crumb mixture, add baking powder, soda, salt, sour cream, egg and almond extract; blend well. Spread batter over bottom and 2 in. up side of greased and floured 9-in. springform pan. (Batter should be 1/4 in thick on sides.) , In small bowl, beat the cream cheese, 1/4 cup sugar and egg until smooth. Pour over batter in pan. Carefully spoon jam evenly over cheese filling. , In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Bake at 350° for 55-60 minutes or until cream cheese filling is set and crust is a deep golden brown. Cool 15 minutes. Remove sides of pan. Serve warm or cool. Cover and refrigerate leftovers.

Nutrition Facts : Calories 320 calories, Fat 18g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 231mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

RASPBERRY SOUR CREAM COFFEE CAKE



Raspberry Sour Cream Coffee Cake image

Coffee and cake are like a wink and a smile. You'll take one without the other, but given a choice, you want the pair. This fresh and fruity breakfast pastry is perfect for brunch. A drizzle of icing adds a nice finishing touch. -Debbie Johnson, Centertown, MO

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 17

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 large egg, room temperature
2/3 cup sour cream
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds
ICING:
1/4 cup confectioners' sugar
1-1/2 teaspoons 2% milk
1/4 teaspoon vanilla extract
Additional raspberries, optional

Steps:

  • Preheat oven to 350°. In a small bowl, toss raspberries with brown sugar., In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In another bowl, whisk egg, sour cream, melted butter and vanilla until blended. Add to flour mixture; stir just until moistened (batter will be thick)., Transfer half of the batter to a greased and floured 8-in. round baking pan. Top with raspberry mixture. Spoon remaining batter over raspberries; sprinkle with almonds., Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool in pan 10 minutes before removing to a wire rack to cool., In a small bowl, mix confectioners' sugar, milk and vanilla until smooth; drizzle over top. Serve warm. If desired, serve with additional raspberries.

Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 154mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

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

2 ¼ cups all-purpose flour
¾ cup white sugar
¾ cup unsalted butter, cut into 1-inch pieces
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¾ cup sour cream
1 teaspoon almond extract
1 egg
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
½ cup raspberry preserves
½ cup sliced almonds

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

RASPBERRY COFFEE CAKE



Raspberry Coffee Cake image

This raspberry coffee cake is incredibly moist with a buttery vanilla flavor, sweet berries and cinnamon streusel on top. Perfect for breakfast, brunch or an afternoon treat.

Provided by Fiona Dowling

Categories     Breakfast     Dessert

Time 1h30m

Number Of Ingredients 17

1 cup all-purpose flour (125 grams) (spooned & leveled)
1/3 cup lightly packed brown sugar (66 grams) (light or dark)
1/3 cup granulated sugar (66 grams)
1 1/2 teaspoons ground cinnamon
1/2 cup unsalted butter (112 grams) (cold & cut into small cubes)
1 1/2 cups all-purpose flour (187.5 grams) (spooned & leveled)
2 teaspoons baking powder
1/4 teaspoon salt (to taste)
6 tablespoons unsalted butter (85 grams) (softened to room temperature)
3/4 cup granulated sugar (150 grams)
2 large eggs (room temperature )
2 teaspoons vanilla
1/4 cup sour cream* (60 ml) (room temperature)
1/2 cup buttermilk* (120 ml) (room temperature)
2 1/2 cups fresh raspberries (312.5 grams) (I do not recommend using frozen berries because they'll add too much water to the cake)
2-3 tablespoons milk (30-45 ml) (or cream)
1 cup powdered sugar

Steps:

  • Preheat the oven to 350F (180C) degrees.
  • Lightly grease a 9-inch (23 cm) round springform pan with butter or nonstick cooking spray and lightly flour. I recommend wrapping the outside of the pan in tin foil, as some springform pans can leak. Set aside.

Nutrition Facts : Calories 468 kcal, Carbohydrate 70 g, Protein 6 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 84 mg, Sodium 97 mg, Fiber 3 g, Sugar 43 g, UnsaturatedFat 6 g, ServingSize 1 serving

RASPBERRY DOUBLE CREAM COFFEE CAKE



Raspberry Double Cream Coffee Cake image

I found this recipe years ago in a magazine and have made it many times. Wonderful for morning get togethers or brunches.

Provided by JackieMarie

Categories     Breads

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

2 1/4 cups flour
3/4 cup sugar
3/4 cup softened butter
1 cup sour cream
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon almond extract
1/4 cup sugar
8 ounces softened cream cheese
1 egg
1/2 cup raspberry preserves
1/2 cup sliced almonds

Steps:

  • Heat oven to 350.
  • Stir together flour & 3/4 Cup sugar. Cut in butter until crumbly. Save 1 cup mixture for topping later.
  • To remaining mixture add sour cream, egg, baking powder, baking soda and almond extract.
  • Beat medium speed until well mixed.
  • Spread batter over bottom and 2 inches up side of greased & floured 9" springform pan.
  • In small bowl combine 1/4 cup sugar, cream cheese and egg.
  • Beat at medium speed until smooth.
  • Spread mixture over batter to within 1/2 inch from edge.
  • Spread preserves over cream cheese mixture.
  • Sprinkle almonds and the 1 cup reserved crumb mixture over preserves.
  • Bke 45 - 60 minutes or until cream cheese filling is set and cake is a dark golden brown.
  • Cool 15 minutes and remove side of pan.
  • Center will settle slightly.
  • Store in refrigerator.

RASPBERRY CRUMBLE COFFEE CAKE



Raspberry Crumble Coffee Cake image

Don't be "intimidated" by the recipe directions for this coffee cake-it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert.

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 1h5m

Yield 20 servings.

Number Of Ingredients 22

FILLING:
2/3 cup sugar
1/4 cup cornstarch
3/4 cup water or cranberry-raspberry juice
2 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
COFFEE CAKE:
3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1 cup cold butter, cubed
2 large eggs, lightly beaten
1 cup whole milk
1 teaspoon vanilla extract
TOPPING:
1/4 cup cold butter, cubed
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup sliced almonds

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.

Nutrition Facts : Calories 299 calories, Fat 13g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 307mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.

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