Lemon Raspberry Double Cream Coffee Cake Recipes

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LEMON RASPBERRY COFFEE CAKE



Lemon Raspberry Coffee Cake image

Provided by Cathy Trochelman

Time 1h

Number Of Ingredients 16

2 c. all purpose flour
2½ tsp. baking powder
1/4 c. milk
¾ c. sugar
½ c. sour cream or plain Greek yogurt
¼ c. butter (softened)
1 large Phil's Fresh Egg
2 Tbsp. lemon juice
optional: 1/2 tsp. lemon extract
1 Tbsp. finely grated lemon peel
1 1/2 c. fresh raspberries
1 c. sugar
⅔ c. flour
6 Tbsp. softened butter
½ c. powdered sugar
1 Tbsp. lemon juice

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine 2 c. flour and baking powder. Set aside.
  • Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
  • Fold in raspberries
  • Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
  • Bake at 350 degrees for 45 - 50 minutes.
  • Remove from oven and cool at least 20 minutes in pan before removing.
  • Combine ingredients for glaze and drizzle over cooled coffee cake.

LEMON AND RASPBERRY CREAM CAKE



Lemon and Raspberry Cream Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h55m

Yield 6 servings

Number Of Ingredients 15

Nonstick baking spray, for the cake pan
1 cup raspberries
Zest and juice of 1 lemon
1 cup plus 1 tablespoon granulated sugar
2 large eggs
1 cup heavy cream
1 teaspoon vanilla
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon kosher salt
1/4 cup sour cream, at room temperature
3 tablespoons salted butter, softened
4 cups confectioners' sugar
Fresh mint leaves, for garnish
1/4 cup raspberries, for garnish, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch round cake pan with baking spray. Line the bottom with a piece of parchment and spray again.
  • Put the raspberries in a bowl and add the lemon juice and 1 tablespoon of the granulated sugar. Mash well and let sit a few minutes for the juices to release. Press through a mesh strainer to remove the seeds. Remove 2 teaspoons of the raspberry syrup for the frosting and set aside. Reserve the remaining raspberry syrup for the batter.
  • In a stand mixer with a paddle attachment, beat the eggs with the remaining 1 cup granulated sugar until light and fluffy, about 3 minutes. Beat in the cream, vanilla, lemon zest and remaining raspberry syrup.
  • Sift together the cake flour, baking powder and salt. Add the dry ingredients to the batter in 3 additions, mixing between each addition until just combined. Pour into the prepared pan and smooth out the top. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let cool completely, then turn out onto a cake stand or serving plate.
  • For the frosting: In a stand mixer using a whisk attachment, beat together the sour cream and butter until fluffy. Add the confectioners' sugar and beat until smooth. Mix in the reserved 2 teaspoons raspberry syrup until combined.
  • Frost the cooled cake and decorate with fresh mint leaves and raspberries, if using.

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 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 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.

CITRUS-RASPBERRY COFFEE CAKE



Citrus-Raspberry Coffee Cake image

Orange and lemon beautifully complement the raspberry flavor in this dense cake. Add a dusting of confectioners' sugar for a pretty finishing touch. -Pat Harlow, Cataldo, Idaho

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 16 servings.

Number Of Ingredients 10

3 cups all-purpose flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
4 large eggs
1 cup canola oil
1/2 cup orange juice
1 teaspoon lemon extract
2 cups fresh or frozen unsweetened raspberries
Confectioners' sugar

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, oil, orange juice and extract. Stir into dry ingredients just until moistened., Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with raspberries. Top with remaining batter. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean., Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.

Nutrition Facts : Calories 337 calories, Fat 15g fat (1g saturated fat), Cholesterol 53mg cholesterol, Sodium 241mg sodium, Carbohydrate 46g carbohydrate (27g sugars, Fiber 1g 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.

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Calories 309 per serving
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