Raspberry Marzipan Coffee Cake Recipes

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RASPBERRY-MARZIPAN COFFEE CAKE



Raspberry-Marzipan Coffee Cake image

Layers of almond-flavored marzipan, raspberries and streusel result in a coffee cake that's as fun to look at as it is to eat!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 14

1/3 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1/4 cup firm butter or margarine
1/3 cup slivered almonds
2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
1/2 package (7- or 8-oz size) almond paste, finely chopped
1 cup fresh or unsweetened frozen (thawed) raspberries

Steps:

  • Heat oven to 350°F. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds.
  • In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally.
  • Spread half of batter in pan. Sprinkle with half each of the almond paste, raspberries and streusel. Repeat with remaining batter, almond paste, raspberries and streusel.
  • Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 40 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 250 mg

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

RASPBERRY-MARZIPAN COFFEE CAKE



Raspberry-Marzipan Coffee Cake image

This is so yummy - and really easy. I found it in Betty Crocker's New Cookbook, and avoided it for years because of the almond paste (to me, it's an exotic ingredient). I was really missing out!

Provided by evewitch

Categories     Breads

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 14

1/4 cup butter, firm
1/3 cup all-purpose flour
1/4 cup sugar
1/3 cup slivered almonds
2 cups all-purpose flour
3/4 cup sugar
1/4 cup butter, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 large egg
4 ounces almond paste, finely chopped
1 cup fresh raspberry

Steps:

  • Heat oven to 350°F.
  • Spray bottom and sides of 9x9-inch square pan with nonstick cooking spray.
  • Cut firm margarine into 1/3 cup flour and 1/4 cup sugar using a pastry blender (or 2 knives) until crumbly.
  • Stir in almonds; set aside.
  • Beat 2 cups flour, 3/4 cup sugar, softened butter, milk, baking powder, vanilla, and egg with an electric mixer on low about 30 seconds until blended.
  • Beat on medium about 2 minutes, scraping down the bowl occasionally.
  • Spread half the batter in the pan.
  • Sprinkle with half each of the almond paste, raspberries, and the "streusel" that you set aside.
  • Repeat with the remaining batter, almond paste, raspberries and streusel.
  • Bake about 50 minutes.
  • This is hard to test with a toothpick, because if you hit some almond paste you might think it isn't cooked yet--mine was perfect after 50 minutes.

RASPBERRY-MARZIPAN COFFEE CAKE



Raspberry-Marzipan Coffee Cake image

A decadent coffee cake made with delicious strawberries and slivered almonds. 80

Categories     Cake     Fruits     Dessert     Coffee Cake     Almonds

Time 1h30m

Yield 12

Number Of Ingredients 28

all-purpose flour
sugar
butter
milk
baking powder
vanilla extract
salt
eggs
almond paste
raspberries
butter
all-purpose flour
sugar
almonds
all-purpose flour
sugar
butter
milk
baking powder
vanilla extract
salt
eggs
almond paste
raspberries
butter
all-purpose flour
sugar
almonds

Steps:

  • Heat oven to 350℉ (180℃). Prepare Streusel. Grease 9x9x2 inch square pan. Beat all ingredients except almond paste, raspberries and streusel in medium bowl on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread half of the batter in pan. Sprinkle with half each of the almond paste, raspberries and Streusel. Repeat layers. Bake about 50 minutes or until wooden pick inserted in center comes out clean. Note: If using self-rising flour, omit baking powder and salt. STREUSEL: Cut butter into flour and sugar until crumbly. Stir in nuts.

Nutrition Facts :

RASPBERRY COFFEECAKE



Raspberry Coffeecake image

Provided by Molly O'Neill

Categories     brunch, dessert

Time 4h

Yield About 20 servings

Number Of Ingredients 18

3/4 cup milk
2 packages active dry yeast
6 tablespoons unsalted butter, at room temperature, and some for greasing the bowl and pan
2 teaspoons grated orange zest
6 tablespoons sugar
3 eggs, beaten
3/4 cup orange juice
4 cups all-purpose flour, and some for kneading
2 teaspoons kosher salt
1 cup fresh raspberries
2/3 cup all-purpose flour
1/2 cup brown sugar
1/2 cup sliced almonds
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, cold and cut into pieces
1 cup fresh raspberries
1 cup confectioners' sugar
2 tablespoons fresh lemon juice

Steps:

  • To make the cake, heat the milk to lukewarm. Place in a large bowl and whisk in the yeast. Let stand for 5 minutes. Cream together the butter, orange zest and sugar. Stir in the eggs one at a time. Slowly stir in the orange juice. Whisk the butter mixture into the yeast mixture. Stir in 1 cup of the flour. Stir in another cup of flour, the salt and the raspberries. Gradually work in the remaining flour.
  • On a well-floured surface, knead the dough until smooth, about 10 minutes, adding more flour if needed to made a soft, workable dough. Place the dough into a large, buttered bowl, cover with a towel and set aside in a warm place until doubled in bulk, about 1 hour.
  • Meanwhile, to make the filling, place the flour, brown sugar, almonds and salt in a food processor and pulse until combined. Add the butter and pulse until well mixed. Set aside.
  • Punch down the dough and roll it out into a 15-by-17-inch rectangle. Spread the filling over the dough and press it in with the rolling pin. Scatter the raspberries evenly over the dough. Starting at one of the longer ends, tightly roll up the dough like a jellyroll.
  • Butter a large bundt or kugelhopf pan. Place the dough in the pan and pinch the ends together to seal securely. Cover and let rise until doubled, about 1 hour.
  • Preheat oven to 375 degrees. Bake for 20 minutes. Lower the heat to 350 degrees and bake until browned and cooked through, about 50 minutes longer. Let stand for 10 minutes. Combine the confectioners' sugar and lemon juice. Turn the cake out of the pan and drizzle with the glaze.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 3 grams, Carbohydrate 41 grams, Fat 8 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 218 milligrams, Sugar 15 grams, TransFat 0 grams

RASPBERRY-MARZIPAN COFFEE CAKE RECIPE



Raspberry-Marzipan Coffee Cake Recipe image

Provided by Ckelley116

Number Of Ingredients 16

Buttery Streusel
1/3 cup Gold Medal™ all-purpose flour
1/4 cup sugar
1/4 cup firm butter or margarine
1/3 cup slivered almonds
Coffee Cake
2 cups Gold Medal™ all-purpose flour
3/4 cup sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg
1/2 package (7- or 8-oz size) almond paste, finely chopped
1 cup fresh or unsweetened frozen (thawed) raspberries

Steps:

  • Heat oven to 350ºF. Grease 9-inch square pan. In small bowl, mix 1/3 cup flour and 1/4 cup sugar. Cut in firm butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. Stir in almonds. In large bowl, beat all coffee cake ingredients except almond paste and raspberries with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread half of batter in pan. Sprinkle with half each of the almond paste, raspberries and streusel. Repeat with remaining batter, almond paste, raspberries and streusel. Bake about 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

CONTEST-WINNING RASPBERRY COFFEE CAKE



Contest-Winning Raspberry Coffee Cake image

My husband and I and our three children are missionaries in northern Spain. Special treats like this flavorful swirled bread are truly a taste of home for us. With a creamy,fruity filling and sweet glaze, it's hard to eat just one slice. -Mary Bergman, Navarra, Spain

Provided by Taste of Home

Time 55m

Yield 2 loaves (10 slices each).

Number Of Ingredients 19

1 tablespoon active dry yeast
1/3 cup warm water (110° to 115°)
2-1/4 to 2-1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/2 cup sour cream
1/4 cup butter, melted
1 large egg
FILLING:
1 package (8 ounces) cream cheese, softened
1 large egg
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/2 cup raspberry jam
GLAZE:
1-1/4 cups confectioners' sugar
1 teaspoon vanilla extract
2 tablespoons 2% milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Combine 1-1/2 cups flour, sugar, yeast and salt. In a small saucepan, heat sour cream and butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add egg and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a firm dough. , Turn onto a floured surface; knead 20 times or until smooth. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., In a small bowl, beat the cream cheese, egg, sugar, vanilla and salt until smooth; set aside. Punch dough down. Turn onto a lightly floured surface; divide in half. , Roll each piece into a 12x8-in. rectangle. Spread filling to within 1/2 in. of edges. Spoon jam lengthwise over half of the filling. Roll up jelly-roll style, starting with the long side with the jam. Pinch seams to seal; tuck ends under., Place loaves seam side down on a greased baking sheet. With a sharp knife, cut shallow slashes across the top of each. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until golden brown. Remove from pan to a wire rack. Combine glaze ingredients; drizzle over warm coffee cakes.

Nutrition Facts : Calories 212 calories, Fat 8g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 200mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

RASPBERRY MARZIPAN COFFEE CAKE



Raspberry Marzipan Coffee Cake image

Another of my mom's recipes from who knows where.... Nice and moist, a great little treat. The raspberries may be fresh, or frozen berries that have been thawed.

Provided by ChloeBaby

Categories     Breads

Time 1h10m

Yield 1 cake

Number Of Ingredients 13

1/4 cup margarine
1/3 cup flour
1/4 cup sugar
1/3 cup slivered almonds (optional)
2 cups flour
3/4 cup sugar
1/4 cup margarine, room temperature
1 cup milk
2 teaspoons baking powder
1 teaspoon vanilla
1 egg
3 1/2 ounces almond paste, finely chopped
1 cup raspberries

Steps:

  • Preheat the oven to 350 degrees.
  • Grease a 9 inch square pan.
  • Mix together the first four ingredients to make a streusel for the top. Set aside.
  • Beat together the flour, sugar, margarine, milk, baking powder, vanilla, and the egg on low speed for 30 seconds, then beat for 2 minutes on medium speed.
  • Spread half the batter in the pan.
  • Sprinkle with half of the almond paste and all of the raspberries.
  • Repeat the batter layer and almond paste.
  • Sprinkle streusel mix on top.
  • Bake for 40 to 50 minutes, until a toothpick comes clean.

Nutrition Facts : Calories 3438.7, Fat 137.5, SaturatedFat 26.1, Cholesterol 245.7, Sodium 1996.3, Carbohydrate 503, Fiber 20.9, Sugar 245.1, Protein 56.4

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