Crumb Topped Raspberry 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 COFFEE CAKE WITH CRUMB TOPPING



Raspberry Coffee Cake with Crumb Topping image

This raspberry coffee cake perfectly sweet with that scrumptious crumb topping and a ribbon of delicious raspberry filling!

Provided by Kate

Categories     Breakfast

Time 1h20m

Number Of Ingredients 19

2/3 cup sugar
1/4 cup cornstarch
2 cups raspberries (fresh or frozen)
3/4 cup raspberry juice or water
1 Tablespoon lemon juice
3 cups flour
1 cup sugar
1 TBSP baking powder
1 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cup butter, room temperature
2 eggs
1 cup milk
1 tsp vanilla
1/2 cup flour
1/2 cup sugar
1/4 cup butter, room temperature
1/4 cup sliced almonds

Steps:

  • Preheat oven to 350. Grease 9x13 baking dish. (You can also make this recipe in two 9 inch cake pans.)
  • For filling combine sugar, cornstarch, raspberry juice (or water), and berries; cook over medium heat, stirring until thickened and clear. Add lemon juice. Set aside to cool.
  • Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in butter with pastry blender to form fine crumbs. Add eggs, milk, and vanilla; stir until blended. Spread half of the batter into a greased 9×13 baking pan.
  • Spread raspberry filling evenly over batter in pan. Drop remaining batter by small spoonfuls over filling. Spread carefully until top is mostly covered.
  • Cut butter into flour and sugar using pastry blender until pea-size crumbs form; stir in almonds. Spread in a thick layer on top of raspberry coffee cake.
  • Bake at 350 degrees for 45-50 minutes. (This one photographed took exactly 47 minutes!)

Nutrition Facts : Calories 387 calories, Carbohydrate 56 grams carbohydrates, Cholesterol 63 milligrams cholesterol, Fat 17 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1 piece, Sodium 379 milligrams sodium, Sugar 30 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

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.

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.

GLAZED RASPBERRY CRUMB CAKE



Glazed Raspberry Crumb Cake image

These decadent bars are reminiscent of a treat from your favorite coffee shop, and are good for breakfast or as an afternoon indulgence. If you're not a fan of raspberries, feel free to replace them with blueberries or blackberries. Or use a mix of all three, along with a mixed berry jam.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 squares of glazed raspberry crumb cake

Number Of Ingredients 21

1 stick unsalted butter, at room temperature, plus more for the pan
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon freshly grated nutmeg
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup sour cream
2 cups fresh raspberries
1 cup raspberry jam
1 1/4 cups packed light brown sugar
1 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon ground ginger
1/4 teaspoon kosher salt
1 stick plus 2 tablespoons unsalted butter, cut into pieces, at room temperature
1 1/2 cups confectioners' sugar, sifted
3 to 4 tablespoons fresh lemon juice

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.
  • Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.
  • Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.
  • Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.
  • Make the glaze: Put the confectioners' sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.

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 COFFEE CAKE



Raspberry Coffee Cake image

Big, crunchy nuggets of brown sugar streusel sit on top of a buttery, raspberry-studded cake making it the perfect slice for a cup of coffee.

Provided by Samantha S.

Categories     Breakfast

Time 1h30m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 11

5 tablespoons melted unsalted butter plus 10 tablespoons unsalted butter, at room temperature, plus more for the pan
2 1/4 cups all-purpose flour, divided
2/3 cup packed light brown sugar
1 teaspoon kosher salt, divided
1/2 cup sliced almonds
1 3/4 cups fresh raspberries, divided
1 1/2 baking powder
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1/2 cup buttermilk, at room temperature

Steps:

  • Prepare the streusel: I a medium bowl, whisk together 3/4 cup of the flour, 2/3 cup of the brown sugar, and 1/2 teaspoon of the salt.
  • Drizzle the 5 tablespoons of melted butter over the flour mixture and use a fork to distribute it evenly. Add the almonds and toss to combine. Squeeze the mixture into large clumps. Add 3/4 cup raspberries.
  • Prepare the cake: Preheat the oven to 350°F. Butter an 8-inch square baking dish and line it with parchment paper with a 2-inch overhang on two sides. In a medium bowl, whisk together the remaining 1 1/2 cups flour, the remaining 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.
  • In a large bowl, beat the remaining 10 tablespoons butter with the granulated sugar with an electric mixer on medium until fluffy, about 3 minutes. Beat in the egg and the vanilla.
  • Add half of the flour mixture and beat to combine. Beat in the buttermilk. Then beat in the remaining flour mixture. Fold in the remaining 1 cup raspberries.
  • Transfer the batter to the prepared pan and smooth the top. Top with the crumb mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached.
  • Transfer the cake to a rack to cool completely. Use the parchment overhang to lift the cake out of the pan and transfer it to a cutting board or serving plate. Cut into 16 pieces to serve.

CRUMB COFFEE CAKE



Crumb Coffee Cake image

This delightful coffee cake has a lightly crunchy topping and a lovely filling of nuts, brown sugar and cinnamon. It tastes delicious.-Valma Devall, Kennewick, Washington

Provided by Taste of Home

Time 1h15m

Yield 18 servings.

Number Of Ingredients 24

1 cup butter, softened
1-1/2 cups sugar
2 large eggs, lightly beaten
1-1/2 teaspoons vanilla extract
2 cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream
FILLING:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 tablespoons sugar
1 teaspoon ground cinnamon
TOPPING:
7 tablespoons all-purpose flour
1/4 cup packed brown sugar
3 tablespoons sugar
2 teaspoons ground cinnamon
5 tablespoons cold butter
1 cup chopped walnuts
ICING:
1/4 cup confectioners' sugar
1-1/2 teaspoons whole milk
1/4 teaspoon vanilla extract

Steps:

  • In a large bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with sour cream. Pour half of the batter into a greased 13x9-in. baking pan. , Combine filling ingredients; sprinkle over batter. Carefully top with remaining batter. For topping, combine the flour, sugars and cinnamon in a bowl; cut in butter until crumbly. Stir in walnuts. Sprinkle over batter. , Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Combine icing ingredients; drizzle over coffee cake.

Nutrition Facts : Calories 391 calories, Fat 22g fat (10g saturated fat), Cholesterol 68mg cholesterol, Sodium 244mg sodium, Carbohydrate 44g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.

RASPBERRY-SOUR CREAM CRUMB CAKE



Raspberry-Sour Cream Crumb Cake image

Fresh raspberries with a streusel topping.

Provided by TerryWilson

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h

Yield 16

Number Of Ingredients 14

1 cup all-purpose flour
⅔ cup white sugar
1 lemon, zested
½ cup unsalted butter, melted
1 ¾ cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
3 room-temperature eggs
1 cup sour cream
1 teaspoon vanilla extract
2 cups fresh raspberries
2 tablespoons confectioners' sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
  • Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
  • Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
  • Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 40.9 g, Cholesterol 52.3 mg, Fat 9.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 137.4 mg, Sugar 22.7 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

RASPBERRY CRUMB CAKE



Raspberry Crumb Cake image

A cake spiced with cinnamon and mace, a yummy filling featuring raspberries and a crunchy almond topping assure this tempting treat will brighten any buffet. It's delicious home-made goodness will bring folks back for seconds!

Provided by MarieRynr

Categories     Breads

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 19

2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh raspberries or 2 cups frozen unsweetened raspberries
1 tablespoon lemon juice
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground mace
1 cup cold butter or 1 cup margarine
2 eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter or 1/4 cup margarine
1/4 cup sliced almonds

Steps:

  • In a saucepan, combine sugar, cornstarch, water and raspberries.
  • Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
  • Remove from heat; stir in lemon jice.
  • Cool.
  • Meanwhile, in a bowl, combine the first six crust ingredients.
  • Cut in butter until mixture resembles coarse crumbs.
  • Beat eggs, milk and vanilla; add to crumb mixture and mix well.
  • Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
  • Spoon raspberry filling over crust to within 1 inch of the edges.
  • Top with remaining crust mixture.
  • For topping, combine flour and sugar; cut in butter until crumbly.
  • Stir in almonds.
  • Sprinkle over the top.
  • Bake at 350*F for 50 to 55 minutes or until lightly browned.

RASPBERRY CRUMB CAKE



Raspberry Crumb Cake image

Pretty pieces of fresh raspberries peek out from every piece of this moist, tender cake.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 12

1/2 box Betty Crocker™ Super Moist™ yellow cake mix (1 2/3 cups)
1/4 cup sour cream
3 tablespoons vegetable oil
3 tablespoons water
1 egg
3/4 cup fresh raspberries
1/2 cup sugar
1/3 cup sliced almonds
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened
Fresh raspberries, if desired
Fresh mint leaves, if desired

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
  • In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
  • In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
  • Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g

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From spoonfulofflavor.com


RASPBERRY CRUMB COFFEE CAKE RECIPE
2017-03-09 Raspberry crumb coffee cake recipe. Learn how to cook great Raspberry crumb coffee cake . Crecipe.com deliver fine selection of quality Raspberry crumb coffee cake recipes equipped with ratings, reviews and mixing tips. Get one of our Raspberry crumb coffee cake recipe and prepare delicious and healthy treat for your family or friends. Good ...
From crecipe.com


APPLE RASPBERRY CRUMB CAKE - BAKING A MOMENT
2017-05-09 Apple Raspberry Crumb Cake: a moist sour cream coffee cake layered with sweet apples, juicy raspberries, and a lemon-y crumb topping! Course: Breakfast, Brunch, Dessert, Snack Cuisine: American
From bakingamoment.com


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


RASPBERRY CRUMBLE COFFEE CAKE - RECIPE | COOKS.COM
2010-09-24 1 tsp. vanilla. In a bowl combine dry ingredients. Cut in butter to form fine crumbs. Add milk, eggs, and vanilla. Spread half of batter in a 9x13 pan. Drop filling by spoonfuls over batter and spread over batter. Drop remainder of batter over filling and spread.
From cooks.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. In a large bowl, combine flour, 3/4 cup sugar, and mix well. With a pastry blender or fork, cut the butter into the mixture until it resembles coarse crumbs. Reserve 1 cup of crumb mixture for topping.
From shutterbean.com


RASPBERRY COFFEE CAKE | COFFEE CAKE RECIPES EASY, RASPBERRY …
Raspberry Coffee Cake is tart, sweet, and bursting with raspberries! This spring season food features bright berries that add juiciness to the cinnamon sugar crumble top. Enjoy a slice with your iced coffee for breakfast! Pin this healthy spring recipe for later! Spoonful of Flavor | Family-Friendly Recipes. 79k followers.
From pinterest.com


RASPBERRY CRUMB CAKE RECIPE
Raspberry crumb cake recipe. Learn how to cook great Raspberry crumb cake . Crecipe.com deliver fine selection of quality Raspberry crumb cake recipes equipped with ratings, reviews and mixing tips. Get one of our Raspberry crumb cake recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.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


APPLE RASPBERRY CRUMB CAKE - STEMILT.COM
2022-02-09 For the cake: Preheat the oven to 350 degrees F and mist a 9-inch diameter springform pan with non-stick spray. Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and whisk to combine. Add the softened butter, and mix on medium-low speed until the mixture resembles damp sand.
From stemilt.com


CRUMB-TOPPED RASPBERRY COFFEE CAKE
Ingredients. 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
From crecipe.com


RASPBERRY ALMOND CRUMB CAKE RECIPE - COOK.ME RECIPES
2021-07-13 Beat butter and sugar. 2. In a large mixing bowl using a stand or hand mixer, beat on high ½ a cup unsalted butter with ¾ cup granulated sugar with a paddle or whisk attachment until creamy and smooth for about 2 minutes. Scrape down the sides of the bowl as needed. 4.
From cook.me


CRUMB-TOPPED RASPBERRY COFFEE CAKE | RECIPE | COFFEE CAKE, …
The pretty crumb-topped cake's fruity flavor really shines through. —Marian Cummings, West Paris, Maine —Marian Cummings, West Paris, Maine Nov 19, 2020 - Raspberries are abundant at our summer home nearby Aziscohos Lake.
From pinterest.ca


SUPER CRUMB RASPBERRY ALMOND CRUMB CAKE RECIPE - SERIOUS EATS
2020-05-07 Adjust rack to middle position and preheat oven to 350°F (180°C). Butter 9- by 9-inch baking pan (see note). To make the batter, stir the flour, sugar, brown sugar, baking powder, and salt in a large bowl. Add butter, oil, egg, vanilla, and milk to bowl and whisk until smooth.
From seriouseats.com


RASPBERRY CRUMB COFFEE CAKE RECIPE - FOOD NEWS
Preheat oven to 375 F. Lightly grease an 8×8 round springform pan or regular square pan. Measure out the soy milk for the cake and add the teaspoon of apple cider vinegar; set aside to curdle. Then begin preparing the topping. Make the topping: In a small mixing bowl, mix together the flour, sugar, cinnamon and nutmeg.
From foodnewsnews.com


RASPBERRY ALMOND CRUMB CAKE RECIPE - FOOD NEWS
With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form. Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top. Bake for 35 to 40 minutes. The cake is done when a toothpick inserted in the center comes out clean.
From foodnewsnews.com


RASPBERRY CRUMB COFFEE CAKE WITH VERMONT MAPLE FROSTING RECIPE
2008-03-08 1 ts Butter 1 1/2 c Fresh raspberries 1 1/2 c Sugar Juice of one lemon 2 tb Cornstarch 1/4 c Water 1 Stick Butter; plus 4 tb Butter 2 Eggs 4 c Flour 1 ts Baking powder 1 ts Baking soda 1/2 ts Salt 1/2 ts Cinnamon 1 c Buttermilk 1 ts Pure vanilla extract 1/2 c Brown sugar 1 c Powdered sugar 2 tb Vermont Maple Syrup 2 tb Milk. Preheat the oven to 350 degrees.
From bakerrecipes.com


ONE-BOWL RASPBERRY LEMON CRUMB CAKE - BLUE BOWL
2022-04-01 How to Make Raspberry Lemon Crumb Cake: Start by creaming together softened butter and sugar. Then, add your eggs, milk, and vanilla. The batter may look a little curdled at this stage, but it’ll smooth out – never fear. Next, add your dry ingredients – flour, baking powder, salt, and cinnamon. The cast of ingredients here is short and ...
From bluebowlrecipes.com


CRUMB-TOPPED RASPBERRY COFFEE CAKE | RECIPE | RECIPES, …
The pretty crumb-topped cake's fruity flavor really shines through. —Marian Cummings, West Paris, Maine —Marian Cummings, West Paris, Maine Jul 7, 2018 - Raspberries are abundant at our summer home nearby Aziscohos Lake.
From pinterest.ca


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