Cream Filled Raspberry Coffee Cake Recipes

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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 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

COFFEE CAKE WITH RASPBERRY FILLING



Coffee Cake with Raspberry Filling image

This pretty coffee cake, swirled with a fresh raspberry filling, is tender and moist with a crunchy crumb topping. "You could use cherries, blackberries or blueberries instead of raspberries," Mary Ross notes from Washburn, Wisconsin.

Provided by Taste of Home

Time 1h

Yield 6 servings.

Number Of Ingredients 21

1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace, optional
1/2 cup cold butter, cubed
1 large egg
1/2 cup 2% milk
1/2 teaspoon vanilla extract
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
6 tablespoons water
1 cup fresh raspberries
1-1/2 teaspoons lemon juice
TOPPING:
1/3 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts

Steps:

  • In a large bowl, combine the first five ingredients. Add mace if desired. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, milk and vanilla; stir into crumb mixture just until moistened. Spoon into a 9x5-in. loaf pan coated with cooking spray. , In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with a knife to swirl. , In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 519 calories, Fat 22g fat (12g saturated fat), Cholesterol 85mg cholesterol, Sodium 502mg sodium, Carbohydrate 75g carbohydrate (41g sugars, Fiber 3g fiber), Protein 7g protein.

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.

LEMON-GLAZED RASPBERRY COFFEE CAKE



Lemon-Glazed Raspberry Coffee Cake image

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

3/4 cup all-purpose flour
2/3 cup packed light brown sugar
1 teaspoon ground cinnamon
Pinch of fine salt
5 tablespoons unsalted butter, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature, plus more, for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup sour cream
1 1/2 cups fresh raspberries
3/4 cup confectioners' sugar
2 tablespoons lemon juice plus 1 teaspoon finely grated lemon zest

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 CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This is a wonderful dessert or brunch cake, and easier to make than people will ever know, unless you tell em. :)

Provided by 2Bleu

Categories     Breads

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 20

12 ounces neufchatel cheese, softened or 12 ounces cream cheese
1/3 cup sugar
1 large egg
1 tablespoon lemon juice
1 teaspoon vanilla
1/2 cup unsalted butter, softened
1 cup sugar
2/3 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/4 cups sugar
2 large eggs
2 teaspoons vanilla (or raspberry extract)
3 -4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking powder
1 teaspoon salt
1 cup 2% low-fat milk
3 cups fresh raspberries (not frozen)

Steps:

  • Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
  • FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
  • STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
  • BATTER: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.
  • In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in raspberries gently but thoroughly.
  • ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
  • Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
  • Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.

Nutrition Facts : Calories 564.4, Fat 24.2, SaturatedFat 14.6, Cholesterol 116.7, Sodium 505.6, Carbohydrate 78.6, Fiber 3.2, Sugar 45.8, Protein 9.6

CREAM-FILLED COFFEE CAKE



Cream-Filled Coffee Cake image

Need to take a spectacular coffee cake to an early morning gathering? Bake this coffee cake several days ahead, slice each in half and freeze. Early the day of the event, prepare the filling and spread over the thawed cakes. Then just refrigerate filled coffee cakes until ready to serve.

Provided by Taste of Home

Time 55m

Yield 2 cakes.

Number Of Ingredients 21

1-1/4 cup whole milk
1/3 cup plus 1 teaspoon sugar, divided
1/4 cup butter, cubed
1 tablespoon salt
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3 large eggs
5-1/2 to 6 cups all-purpose flour, divided
STREUSEL TOPPING:
1/4 cup sugar
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/4 cup cold butter
CREAM FILLING:
1/4 cup all-purpose flour
3/4 cup whole milk
3/4 cup butter, softened
3/4 cup sugar
3/4 teaspoon vanilla extract
3 tablespoons confectioners' sugar

Steps:

  • In a small saucepan, heat the milk, 1/3 cup sugar, butter and salt; stir until sugar is dissolved. Set aside. In a small bowl, combine the yeast, warm water and remaining sugar; let stand for 5 minutes., In a large bowl, combine the milk and yeast mixtures, eggs and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour. , Meanwhile, in a bowl, combine the sugars, flour and cinnamon; cut in cold butter until mixture resembles coarse crumbs; set topping aside. Punch dough down; divide in half. Pat or roll each portion to fit a greased 9-in. round baking pan. With a fork, pierce tops; sprinkle with topping. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 20-25 minutes. Remove from pans and cool on wire racks. For filling, in a small saucepan, combine flour and milk until smooth. Cook and stir for 1-2 minutes or until thickened; cool. In a small bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Add flour mixture; beat until fluffy. Split each cake into two horizontal layers; spread each with half the filling. Refrigerate until serving.

Nutrition Facts :

CRUMB-TOPPED RASPBERRY COFFEE CAKE



Crumb-Topped Raspberry Coffee Cake image

Raspberries are abundant at our summer home nearby Aziscohos Lake. So I developed this recipe to share the bounty with our guests. The pretty crumb-topped cake's fruity flavor really shines through. -Marian Cummings, West Paris, Maine

Provided by Taste of Home

Time 45m

Yield 12 servings.

Number Of Ingredients 11

1 cup plus 3 tablespoons sugar, divided
1/4 cup cornstarch
3 cups fresh or frozen unsweetened raspberries
2 cups biscuit/baking mix
2/3 cup 2% milk
2 large eggs
2 tablespoons canola oil
TOPPING:
1 package (3.4 ounces) instant vanilla pudding mix
1/2 cup sugar
1/4 cup cold butter, cubed

Steps:

  • Preheat oven to 350°. In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat; cool. , Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased 13x9-in. baking pan. Top with raspberry mixture, followed by remaining biscuit mixture. , For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.

Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 421mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

RASPBERRY CREAM CHEESE COFFEE CAKE



Raspberry Cream Cheese Coffee Cake image

This is one of my favorite coffeecakes. It is pretty and it taste wonderful! Warm the jam slightly and it will spread easier. Using the sour cream and milk mixture makes it even more tender.

Provided by Marg CaymanDesigns

Categories     Breads

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 14

2 1/4 cups flour
3/4 cup sugar
3/4 cup butter (light stick butter works fine!)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream (or 1/2 cup sour cream and 1/4 cup milk combined, I use light sour cream & 1% milk)
1 teaspoon almond extract
1 egg
8 ounces cream cheese (light cream cheese or neufchatel cheese works fine)
1/4 cup sugar
1 egg
3/4 cup raspberry jam (I use sugar free)
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350°F.
  • In a large bowl, combine flour and 3/4 cup sugar. Using pastry blender, cut in butter until mixture resembles coarse crumbs. Reserve 1 cup of crumbs.
  • To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract, and 1 egg. Blend well.
  • Spread batter over bottom and 1 1/2 inches up sides of greased and floured 9 inch springform pan. Batter should be about 1/4 inch thick on sides.
  • In a small bowl, combine cream cheese, 1/4 cup sugar, and 1 egg. Blend well.
  • Pour in batter lined pan.
  • Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sprinkle over jam.
  • Bake for 45 to 55 minutes.

Nutrition Facts : Calories 635.5, Fat 34.2, SaturatedFat 19.4, Cholesterol 134.7, Sodium 462.8, Carbohydrate 75.1, Fiber 1.6, Sugar 41.5, Protein 8.2

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 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.

CREAM CHEESE-FILLED COFFEECAKE WITH FRUIT PRESERVES AND CRUMBLE TOPPING



Cream Cheese-Filled Coffeecake With Fruit Preserves and Crumble Topping image

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

¾ cup all-purpose flour
½ cup dark brown sugar
½ teaspoon ground cinnamon
6 tablespoons butter, melted but not hot
½ cup of your choice - coarsely chopped nuts (walnuts, pecans, almonds), old-fashioned oatmeal or sweetened flaked coconut
8 ounces softened cream cheese
½ cup sugar
1 egg
1 teaspoon vanilla extract
1 ½ cups all-purpose bleached flour
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
5 tablespoons butter, at room temperature
½ cup sugar
1 egg
¼ cup plain low-fat yogurt
½ cup of your choice - raspberry or strawberry jam; peach, cherry, or pineapple preserves; apple butter; orange marmalade or mini chocolate chips

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

RASPBERRY CREAM CHEESE COFFEE CRUMB CAKE



Raspberry Cream Cheese Coffee Crumb Cake image

Taken on this site http://www.dairygoodness.ca And a friend of mine did it 2 years ago. It's really good. She used frozen raspberries instead of jam. And she used the juice from the defrosted raspberries.

Provided by Boomette

Categories     Breads

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 11

2 1/4 cups all-purpose flour
2/3 cup sugar
3/4 cup butter, softened
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 cup sour cream
2 eggs
1 teaspoon lemon rind, grated
1 (8 ounce) cream cheese, softened
1/3 cup sugar
1/2 cup raspberry jam (or frozen raspberries like I mentionned above in the description)

Steps:

  • Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture.
  • To remaining crumb mixture, add baking powder and baking soda. Mix well.
  • Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep.
  • Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top.
  • Bake in 350 °F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
  • Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.

Nutrition Facts : Calories 393.2, Fat 21.9, SaturatedFat 12.9, Cholesterol 89.8, Sodium 257.9, Carbohydrate 45.1, Fiber 0.8, Sugar 24.3, Protein 5.1

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2022-05-07 Bake Raspberry Cream Cheese Coffee Cake. As I’ve said, this recipe is simple. Break it down into three parts. Prepare the base first. Then, while that rises, you’ll combine the filling ingredients and then the streusel. I did make a vanilla glaze to drizzle over the top. It ups the presentation factor, takes three seconds to whip up, and ...
From littleindianabakes.com


RASPBERRY CREAM CHEESE COFFEE CAKE - THROUGH HER LOOKING GLASS
2019-03-13 Filling: In small bowl, beat cream cheese until light and fluffy. (With no lumps.) Beat in sugar and one egg until well blended. Pour filling mixture into batter lined pan. Spoon raspberry preserves evenly on top of cream cheese filling. With a spatula, push down batter on sides of pan, until batter is even with filling.
From throughherlookingglass.com


RASPBERRY COFFEE CAKE - HEATHER'S HOMEMADE KITCHEN
2021-03-31 Instructions. Preheat oven to 350 degrees. In a small bowl combine the berries and 3 tablespoons brown sugar. Set aside. In a large mixing bowl, combine flour, sugar, baking soda, and salt. In a small mixing bowl, whisk together the egg, sour cream, butter and vanilla.
From heathershomemadekitchen.com


RASPBERRY CREAM CHEESE COFFEE CAKE (STEVE APPROVED)
2021-06-19 Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white end mix on low just to combine. Set aside. TO MAKE CAKE BATTER. 3. In a bowl stir together the flour, baking powder, baking soda, and salt. Set aside. 4. With an electric mixer cream together the butter and sugar on medium-low speed.
From ritaskitchen.net


RASPBERRY CREAM CHEESE COFFEE CAKE - PERSNICKETY PLATES
2016-04-28 In a large bowl, add the cream cheese, egg, sugar, and lemon zest. Use an electric mixer to beat on medium until smooth. Evenly sprinkle the raspberries into the baking dish on top of the cake layer. Pour the cream cheese mixture over the berries and gently spread it …
From persnicketyplates.com


RASPBERRY COFFEE CAKE RECIPE {WITH CRUMB STREUSEL TOPPING}
2018-05-04 Preheat the oven to 350 degrees Fahrenheit. In a medium-size bowl, beat together the egg, sugar, oil and vanilla until fluffy. In a small bowl, combine the flour, baking powder and salt. Whisk until well combined. Add the dry ingredients alternately with …
From thebestcakerecipes.com


SOUR CREAM COFFEE CAKE WITH RASPBERRY JAM | JERNEJ KITCHEN
2020-10-14 In a bowl, combine whole wheat flour, sugar, and butter. Keep chilled. Make the cake batter and spoon two thirds into the prepared baking sheet. Spread the fruit jam over the batter. Spoon the rest of the cake batter over the fruit jam. Evenly sprinkle with the whole wheat streusel. Place in the oven, bake and serve.
From jernejkitchen.com


CREAM CHEESE COFFEE CAKE RECIPE WITH RASPBERRIES - THE IDEA ROOM
2022-03-13 Carefully the cream cheese filling over the top. Smooth evenly. Place the raspberries onto the cream cheese filling. Make streusel by combining flour, sugar, and butter in a bowl. Work ingredients together with a pastry cutter until crumbly. Spread mixture over raspberries. Bake for 40 to 45 minutes at 350 degrees F.
From theidearoom.net


BEST RASPBERRY CREAM CHEESE COFFEE CAKE RECIPE - DELISH
2018-07-13 Preheat oven to 350° and grease an 8” springform pan with cooking spray. Make filling: In a large bowl using a hand mixer, beat cream cheese and …
From delish.com


CREAM CHEESE RASPBERRY COFFEE CAKE - BUNNY'S WARM OVEN
2013-09-13 Arrange sugared dough strips, sugar side up, evenly in spoke-fashion over filling. Press ends to seal at center and outer edges. Bake at 350°F. for 25 to 30 minutes or until golden brown. Cool 10 minutes. In small bowl, combine powdered sugar, butter and lemon juice; stir until smooth. Drizzle over coffee cake. Serve warm.
From bunnyswarmoven.net


RASPBERRY CREAM CHEESE COFFEE CAKE | EASY BREAKFAST CAKE RECIPE
2016-03-03 1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides. 2. To prepare the streusel, add flour, brown sugar, cinnamon and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated.
From lifeloveandsugar.com


CREAM CHEESE RASPBERRY COFFEE CAKE - I WASH YOU DRY
Add half of the flour, the eggs, sour cream, vanilla, baking powder, baking soda, and salt. Beat for about 2 minutes or until well mixed. Beat in remaining flour on low speed until well mixed. Spread batter evenly in a greased and floured 13x9x2-inch baking pan. Spoon preserves in 8 to 10 portions on top of batter.
From iwashyoudry.com


RASPBERRY CREAM CHEESE COFFEE CAKE - JUST A TASTE
2021-12-08 Preheat the oven to 375°F. Line the bottom a 9-inch round cake pan with parchment paper then grease it with cooking spray or butter. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set the mixture aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and ...
From justataste.com


COFFEE CAKE WITH CREAM FILLING : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


BLUEBERRY-RASPBERRY CREAM CHEESE COFFEE CAKE - SHE'S NOT COOKIN'
2020-06-10 Cream Cheese Layer. 1. In a small mixing bowl, beat cream cheese with sugar until light and fluffy (about one minute). 2. Beat in egg and lemon rind until smooth (about 30 seconds). 3. Spread cream cheese layer over the blueberry/raspberry cake layer.
From shesnotcookin.com


RASPBERRY CREAM CHEESE COFFEE CAKE - SHUTTERBEAN
2021-03-24 1/2 cup sliced almonds. Preheat oven to 350F. Spray the bottom and all sides of a 9-inch springform pan and set aside. Meanwhile, in a small bowl combine cream cheese, 1/4 cup sugar and 1 egg and stir until well combined. Pour cream cheese mixture into battered pan and smooth evenly over top. Carefully spoon the raspberry preserves evenly over ...
From shutterbean.com


RASPBERRY CREAM CHEESE COFFEE CAKE RECIPE
If you like raspberries and almonds, you’ll love this scrumptious Raspberry Cream Cheese Coffee Cake. Tender almond cake with cream cheese filling, big raspberry flavor and toasted almonds. Made from scratch and so easy to bake. Uses real old-fashioned ingredients like butter, flour and sugar. My aunt always made this coffee cake and it was ...
From modernhomesteadingideas.com


KETO RASPBERRY CREAM CHEESE COFFEE CAKE RECIPE [LOW CARB]
Grease a springform pan. 3. In a frying pan, add the stevia/erythritol blend and xantham gum. 4. Whisk in the water and lemon juice. 5. Add in the raspberries and stir. Bring stovetop to medium heat and let it simmer. Then, reduce heat to low and heat for an additional 5-10 minutes or until it is thick, like syrup.
From ruled.me


CREAM CHEESE-RASPBERRY COFFEE CAKE RECIPE - PILLSBURY.COM
2021-04-20 Steps. Heat oven to 350°F. Spray large cookie sheet or 14-inch pizza pan with nonstick cooking spray. Unroll both cans of dough; separate into 16 triangles. Reserve 4 triangles for topping. On sprayed cookie sheet, arrange 12 triangles in circle with points toward center, leaving 3-inch hole in center.
From pillsbury.com


35+ EASY CAKE FILLING RECIPES • THE THREE SNACKATEERS
2022-06-08 Quick and Easy Chocolate Ganache. This rich, decadent chocolate ganache recipe only needs 2 ingredients: heavy cream and chocolate. You can also add butter for more richness, corn syrup for shine or other flavorings. For filling a cake, you can use the ganache as-is or whip it into a frosting.
From threesnackateers.com


GRANDMA’S RASPBERRY CREAM CHEESE COFFEE CAKE - 12 TOMATOES
Preparation. Preheat oven to 350°F and grease a 9-inch square baking pan. Begin by making filling and toppings. For raspberry filling: In a separate small bowl, whisk together 1/2 cup flour, 1/2 cup brown sugar, and 1 tablespoon cinnamon. Add melted butter and jam and stir to combine.
From 12tomatoes.com


CREAM CHEESE RASPBERRY CAKE - THERESCIPES.INFO
How to make Raspberry Cream Cheese Coffee Cake Preheat oven to 350°. In a large mixing bowl, combine flour and sugar. Cut in butter with a pastry cutter or the back of a fork. Remove 1 cup and set aside. To the remaining crumbs, add baking powder, baking soda, salt, sour cream, egg and almond extract. Mix well.
From therecipes.info


RASPBERRY CREAM CHEESE COFFEE CAKE - 3 YUMMY TUMMIES
2016-01-05 In a mixing bowl; cream butter, sugar and vanilla extract. Add in eggs one at a time and continue beating; add sour cream and continue beating. Slowly beat in flour mixture and beat until smooth. Add half of mixture to a prepared (floured/greased) bundt pan. Spoon cream cheese mixture evenly over the middle of the cake batter.
From 3yummytummies.com


RASPBERRY ROSE COFFEE CAKE RECIPE | LIFE, LOVE AND SUGAR
2019-08-28 1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides. 2. To prepare the streusel, add the flour, brown sugar, cinnamon and melted butter to a medium sized bowl and mix with a fork until well combined and crumbly.
From lifeloveandsugar.com


EASY RASPBERRY CREAM CHEESE COFFEE CAKE RECIPE
2019-11-06 Combine sugar, flour and chilled cubed butter in a bowl. Use a pastry blender to cut the butter into the sugar and flour until the mixture resembles pea-sized crumbs. Sprinkle the streusel over the other coffee cake layers, and bake for 40-45 minutes, or until a sharp knife inserted in the center comes out clean.
From kitchenfunwithmy3sons.com


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