Raspberry Swirl Coffee Cake Recipes

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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.

RASPBERRY STREUSEL COFFEE CAKE



Raspberry Streusel Coffee Cake image

One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. -Amy Mitchell, Sabetha, Kansas

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 23

3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
BATTER:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 large eggs, lightly beaten
1 cup sour cream
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 462 calories, Fat 20g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 265mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

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 SWIRL CUPCAKES



Raspberry Swirl Cupcakes image

I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.-Christine Sohm, Newton, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

1 package white cake mix (regular size)
1/4 cup raspberry pie filling
1/2 cup shortening
1/3 cup 2% milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
Fresh raspberries and decorative sprinkles, optional

Steps:

  • Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.

Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

RASPBERRY SWIRL CAKE



Raspberry Swirl Cake image

Make and share this Raspberry Swirl Cake recipe from Food.com.

Provided by Dreamgoddess

Categories     Dessert

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 cup butter
1 tablespoon butter
2 cups sugar
3 cups flour, sifted
4 teaspoons baking powder
1 teaspoon salt
1 1/3 cups milk
2 teaspoons vanilla
6 egg whites
1/2 cup raspberry jelly
red food coloring
2 cups confectioners' sugar, sifted
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 -3 tablespoons milk

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
  • Sift the flour, baking powder and salt together.
  • Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
  • In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
  • Heat jelly until melted; cool slightly.
  • Remove 1 c of batter and add jelly; mix well.
  • Add enough food coloring to make the batter pink.
  • Pour the white batter into a greased and floured Bundt pan.
  • Pour jelly batter on top.
  • Swirl the raspberry mixture into the cake.
  • Bake at 350 degrees for 45-50 minutes or until the cake tests done.
  • Turn out on a wire rack to cool completely.
  • To make the glaze, combine the confectioners sugar, butter and vanilla extract.
  • Add in enough milk to produce a slightly runny consistency.
  • Pour the glaze over the cake and drizzle with sieved raspberry jam.

Nutrition Facts : Calories 812.6, Fat 28.1, SaturatedFat 17.5, Cholesterol 74.9, Sodium 726.7, Carbohydrate 133.3, Fiber 1.5, Sugar 90.6, Protein 9.3

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

CRANBERRY SWIRL COFFEE CAKE



Cranberry Swirl Coffee Cake image

Cranberries are an important crop in New England. This recipe produces a beautiful and delicious cake.

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 15

1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/3 cup chopped walnuts
1 can (14 ounces) whole-berry cranberry sauce
GLAZE:
3/4 cup confectioners' sugar
2 tablespoons whole milk
1/2 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Stir in almond extract. Combine the flour, baking powder, baking soda and salt; add the creamed mixture alternately with sour cream, beating well after each addition., Sprinkle the walnuts into a greased 9-in. fluted tube pan. Spread one third of the batter over nuts; top with half the cranberry sauce. Repeat layers, ending with the final third of batter., Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 276 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 219mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 4g protein.

RASPBERRY SWIRL COFFEE CAKE



Raspberry Swirl Coffee Cake image

Make and share this Raspberry Swirl Coffee Cake recipe from Food.com.

Provided by carolinafan

Categories     Breads

Time 55m

Yield 10-12 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup raspberry yogurt
1/2 cup butter, melted
1 teaspoon vanilla extract
1/2 cup chopped almonds, toasted
1/2 cup seedless raspberry preserves, divided
2 tablespoons sliced almonds, toasted

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt.
  • In another bowl, whisk the egg, yogurt, butter and vanilla until blended; stir into dry ingredients just until moistened. Stir in the chopped almonds.
  • Pour into a greased 9-inch springform pan. Drop 1/3 cup preserves by tablespoonfuls over batter; cut through with a knife to swirl. Sprinkle with sliced almonds.
  • Bake at 350 for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes; remove sides of pan.
  • In a small saucepan, heat remaining preserves until melted; drizzle over serving plates. Top each with a piece of coffee cake.

Nutrition Facts : Calories 356.8, Fat 14.4, SaturatedFat 6.5, Cholesterol 46.5, Sodium 304.5, Carbohydrate 51.6, Fiber 1.8, Sugar 28, Protein 6.2

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