Raspberry Streusel Snack Cake Recipes

RASPBERRY STREUSEL COFFEE CAKE

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.

LEMON-RASPBERRY STREUSEL CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs and extract. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Set aside 1 cup batter., Spread remaining batter into a greased 13x9-in. baking pan. Combine cream cheese and lemon curd; spoon over batter. In a small bowl, beat jam; stir in raspberries. Drop by tablespoonfuls over lemon mixture. Drop reserved batter by tablespoonfuls over top., For streusel, in a small bowl, combine flour, sugar and almonds. Cut in butter until crumbly. Sprinkle over batter., Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., Combine icing ingredients; drizzle over cake.

RASPBERRY STREUSEL SNACK CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, beat 2 cups of the Bisquick mix, the milk, granulated sugar, melted butter, vanilla and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. In small bowl, toss frozen raspberries with flour. Sprinkle over batter.
• In small bowl, mix remaining 1/2 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons butter, using pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until crumbly. Stir in pecans. Sprinkle over batter.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 3 rows by 3 rows. Sprinkle with powdered sugar.

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• To make the topping, combine the flour, sugar, butter and cinnamon, mixing until crumbly.
• Set aside.
• To make the cake, cream the sugar, butter, egg and vanilla until thoroughly blended.
• Add the milk, blending well.
• Combine the flour, baking powder and salt and stir well.
• Add to the creamed mixture all at once and stir just until moistened.
• Spread half of the batter in a greased 9" x 9" baking pan.
• Spoon the raspberries over the batter.
• Spread the remaining batter over the berries.
• Sprinkle the topping evenly over the batter.
• Press in lightly.
• Bake in a preheated 375 degree F oven for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
• Serve warm.

RASPBERRY STREUSEL BARS

Steps:

• Preheat oven to 350 degrees.
• Process all ingredients in food processor until they begin to hold together. Pour into a half sheet pan and press evenly into bottom of pan. Bake until golden brown (about 20 to 25 minutes). Take out and cool for at least 15 mi
• Spread the raspberry jam evenly over the baked crust. Combine the flour, butter and sugar in a mixer or food processor and mix until crumbly. Sprinkle over the top of the jam and return to oven. Bake until streusel is golden brown. Remove from the oven and cool com
• Melt each chocolate separately and place in a pastry bag or plastic bag with a corner cut off and drizzle over the cooled raspberry bars Jackson Pollack st

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour a tube pan.
• Combine streusel ingredients and set aside.
• Coffee Cake: In a mixing bowl, beat flour, sugar, baking powder, butter, milk, and egg on low speed until moist. Beat on medium speed one minute, scraping bowl as needed.
• Spread 2/3 of batter in prepared pan. Top with raspberries. Add remaining batter. Sprinkle streusel on top.
• Bake 55-65 minutes or until a toothpick comes out clean.
• Make glaze: Heat glaze ingredients in saucepan over low heat until smooth and the consistency is thin enough to drizzle.
• Cool coffee cake 10 minutes then remove from pan to serving plate. Drizzle with glaze, serve warm.