Lemon Raspberry Double Cream Coffee Cake Recipes

RASPBERRY DOUBLE CREAM COFFEE CAKE

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

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 LEMON STREUSEL COFFEE CAKE

Steps:

• Preheat oven to 375.
• Beat egg in large bowl. Add 1/2 cup sugar, milk, apple sauce, lemon juice, 2 tsp lemon zest, and almond extract; mix thoroughly.
• Add 1 cup flour, baking powder and salt; stir, being careful not to overmix.
• Pour into greased 8x8 pan.
• Add berries over batter.
• Mix remaining 1/2 cup flour, 3 tbs sugar, 1 tsp lemon zest. Cut in Butter. Sprinkle mixture over berries.
• Bake 25 to 30 minutes.
• ENJOY!