Raspberry Oat Coffee Cake Recipes

EASY RASPBERRY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Spray an 11 x 7-inch baking pan with cooking spray, then dust with flour. Set aside.
• Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
• Combine yogurt, egg and vanilla extract in a small bowl. Pour oil into the yogurt mixture. (You don't need to stir it.)
• Add yogurt/oil to the dry ingredients and stir until combined, being careful not to overmix. Pour into prepared pan and gently smooth the top.
• Sprinkle raspberries over batter.
• Combine flour, sugar, pecans and butter in a small bowl and mix until crumbly. Sprinkle over the top of the raspberries.
• Bake for 35 to 40 minutes.

RASPBERRY-OAT COFFEE CAKE

Steps:

• Proof yeast in warm water.
• Meanwhile, in a mixer bowl beat the margarine or butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the flour, the rolled oats, milk, eggs, brown sugar, salt, and the yeast mixture.
• Beat on low speed of an electric mixer for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat or stir in the remaining flour till well blended.
• Grease two 8-inch round baking pans or one 13x9x2-inch baking pan. Spread half of the dough evenly in prepared pans.
• Combine the preserves and the almonds. Spread preserves mixture evenly over dough in pans. Spoon remaining dough in small mounds on top of the preserves mixture, covering as much of the preserves as possible.
• For topping, in a mixing bowl combine the 1/4 cup flour, the sugar, oats, and cinnamon. Cut in the margarine or butter to make a crumb mixture. Sprinkle topping evenly over top layer of dough. Cover and let rise in a warm place till nearly double (30 or 40 minutes).
• Bake in a 350 degree oven for 30 to 35 minutes for the 8-inch round pans or 35 to 40 minutes for the 13x9x2-inch pan. Cool slightly.
• Drizzle with Powdered Sugar Icing: In a mixing bowl stir together the powdered sugar and vanilla. Stir in enough of the milk to make an icing of drizzling consistency.
• Note: times are approximate.

ORANGE-RASPBERRY COFFEE CAKE

Steps:

• Put the flour, brown sugar, orange zest, 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. Dollop the jam on top and carefully smooth with the 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 orange juice in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

RASPBERRY SOUR CREAM COFFEE CAKE

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.

FRESH RASPBERRY COFFEE CAKE

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.

RASPBERRY COFFEECAKE

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.

RASPBERRY COFFEE CAKE

Steps:

• Combine eggs, sour cream, milk, butter and vanilla in stand mixer or mixing bowl. Beat until creamy in stand mixer or with hand mixer. Add flour, sugar, baking powder, baking soda and salt. Beat until smooth and creamy, about 2 minutes.
• In greased 8x8-inch baking dish or other pastry dish of similar size, add about 2/3 of the batter. Spread fresh raspberries over the batter and then sprinkle with chopped almonds and drizzle agave or maple syrup over the raspberries.
• Pour the remaining 1/3 of the batter over the raspberries. Don't worry if the raspberries aren't all covered by the remaining batter.
• Bake at 350°F for 35-40 minutes, or until cake is golden brown and springy when touched. Remove and let cool for 10 minutes on a cooling rack, before slicing and serving.
• Make glaze in small bowl. Whisk powdered sugar, milk and vanilla with a fork. After adding the first 3/4 cup of powdered sugar, add more powdered sugar, 1 tablespoon at a time, until glaze reaches desired consistency. Drizzle glaze over cake or over each piece as it is served.
• Eat. One slice. Or maybe two.
• Share a link for a favorite raspberry recipe! Smoothie recipe, pastry, whatever! I want to put these little gems to good use!

OATMEAL COFFEE CAKE WITH PECAN STREUSEL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x12-inch baking dish.
• Mix brown sugar, pecans, butter, and flour together in a small bowl for streusel; set aside.
• Pour boiling water over oats in a bowl. Combine flour, baking powder, baking soda, and salt in a separate bowl.
• Cream brown sugar and butter in a large mixing bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Scrape down the bowl and continue beating until mixture is smooth. Mix in oats, vanilla extract, and cinnamon. Stir in flour mixture with a rubber scraper or wooden spoon. Pour batter into the prepared baking dish and cover with streusel.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

MILE HIGH RASPBERRY COFFEE CAKE

Steps:

• Heat oven to 325°F. Generously spray 9-inch springform pan with cooking spray.
• In medium bowl, mix almonds, 1/2 cup flour and 1/3 cup sugar. Gradually stir in 3 tablespoons melted butter until blended. Use fingers to pinch streusel mixture into clumps.
• In large bowl, beat Bisquick mix, 1 cup sugar, the yogurt, almond meal, 1/4 cup melted butter, the milk, vanilla and eggs with spoon until well blended. Spread batter in pan. Toss raspberries with 1 tablespoon flour; sprinkle over batter. Sprinkle with topping.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour 30 minutes.

BLUEBERRY OATMEAL COFFEE CAKE

Steps:

• In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with cooking spray., For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

GLUTEN-FREE RASPBERRY-ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12x8-inch baking dish.
• Stir almond flour, coconut flour, baking soda, and salt together in a bowl. Beat eggs, melted butter, honey, and vanilla extract together in a large bowl until smooth; add flour mixture and mix into a dough ball.
• Split 2/3 of the dough from the ball; spread into the bottom of the prepared baking dish to cover completely. Spoon raspberry jam atop the dough and spread to cover. Break remaining dough into small pieces and dot jam with the dough. Sprinkle almonds over the dough and jam.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool cake slightly, 10 to 15 minutes.
• Beat confectioners' sugar, milk, and almond extract together in a small bowl; drizzle over cooled cake.

RASPBERRY OAT TRAYBAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. Grease a 20cm x 20cm baking tray. Mash the raspberries roughly in a bowl and set aside.
• In a medium saucepan, melt the butter and honey with a pinch of salt. Take off the heat, then stir in the oats, ground almonds and almond extract. Mix until they are coated in the butter and honey mixture.
• Press half the oat mix in an even layer in the baking tray. Spread the mashed raspberries on top, then spoon the remaining oats on top and smooth with the back of a spoon. Bake for 10-12 mins or until golden. Remove from the oven and leave to cool before slicing into 16.