They Wont Know Raspberry Coffee Cake Recipes

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RASPBERRY COFFEE CAKE



Raspberry Coffee Cake image

This raspberry coffee cake is incredibly moist with a buttery vanilla flavor, sweet berries and cinnamon streusel on top. Perfect for breakfast, brunch or an afternoon treat.

Provided by Fiona Dowling

Categories     Breakfast     Dessert

Time 1h30m

Number Of Ingredients 17

1 cup all-purpose flour (125 grams) (spooned & leveled)
1/3 cup lightly packed brown sugar (66 grams) (light or dark)
1/3 cup granulated sugar (66 grams)
1 1/2 teaspoons ground cinnamon
1/2 cup unsalted butter (112 grams) (cold & cut into small cubes)
1 1/2 cups all-purpose flour (187.5 grams) (spooned & leveled)
2 teaspoons baking powder
1/4 teaspoon salt (to taste)
6 tablespoons unsalted butter (85 grams) (softened to room temperature)
3/4 cup granulated sugar (150 grams)
2 large eggs (room temperature )
2 teaspoons vanilla
1/4 cup sour cream* (60 ml) (room temperature)
1/2 cup buttermilk* (120 ml) (room temperature)
2 1/2 cups fresh raspberries (312.5 grams) (I do not recommend using frozen berries because they'll add too much water to the cake)
2-3 tablespoons milk (30-45 ml) (or cream)
1 cup powdered sugar

Steps:

  • Preheat the oven to 350F (180C) degrees.
  • Lightly grease a 9-inch (23 cm) round springform pan with butter or nonstick cooking spray and lightly flour. I recommend wrapping the outside of the pan in tin foil, as some springform pans can leak. Set aside.

Nutrition Facts : Calories 468 kcal, Carbohydrate 70 g, Protein 6 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 84 mg, Sodium 97 mg, Fiber 3 g, Sugar 43 g, UnsaturatedFat 6 g, ServingSize 1 serving

RASPBERRY COFFEE CAKE



Raspberry Coffee Cake image

Big, crunchy nuggets of brown sugar streusel sit on top of a buttery, raspberry-studded cake making it the perfect slice for a cup of coffee.

Provided by Samantha S.

Categories     Breakfast

Time 1h30m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 11

5 tablespoons melted unsalted butter plus 10 tablespoons unsalted butter, at room temperature, plus more for the pan
2 1/4 cups all-purpose flour, divided
2/3 cup packed light brown sugar
1 teaspoon kosher salt, divided
1/2 cup sliced almonds
1 3/4 cups fresh raspberries, divided
1 1/2 baking powder
3/4 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla
1/2 cup buttermilk, at room temperature

Steps:

  • Prepare the streusel: I a medium bowl, whisk together 3/4 cup of the flour, 2/3 cup of the brown sugar, and 1/2 teaspoon of the salt.
  • Drizzle the 5 tablespoons of melted butter over the flour mixture and use a fork to distribute it evenly. Add the almonds and toss to combine. Squeeze the mixture into large clumps. Add 3/4 cup raspberries.
  • Prepare the cake: Preheat the oven to 350°F. Butter an 8-inch square baking dish and line it with parchment paper with a 2-inch overhang on two sides. In a medium bowl, whisk together the remaining 1 1/2 cups flour, the remaining 1/2 teaspoon salt, and 1 1/2 teaspoons baking powder.
  • In a large bowl, beat the remaining 10 tablespoons butter with the granulated sugar with an electric mixer on medium until fluffy, about 3 minutes. Beat in the egg and the vanilla.
  • Add half of the flour mixture and beat to combine. Beat in the buttermilk. Then beat in the remaining flour mixture. Fold in the remaining 1 cup raspberries.
  • Transfer the batter to the prepared pan and smooth the top. Top with the crumb mixture. Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached.
  • Transfer the cake to a rack to cool completely. Use the parchment overhang to lift the cake out of the pan and transfer it to a cutting board or serving plate. Cut into 16 pieces to serve.

THEY WON'T KNOW RASPBERRY COFFEE CAKE



They Won't Know Raspberry Coffee Cake image

They won't know that this raspberry coffee cake is low calorie and low fat. The only thing they will know is that you are an excellent baker and this cake is delicious. I usually do not bother with the glaze. The recipe loses nothing if you opt for a glaze free coffee cake. Enjoy! P.S. This is 3 points per slice.

Provided by Amber of AZ

Categories     Quick Breads

Time 45m

Yield 8 slices

Number Of Ingredients 15

1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup low-fat plain yogurt
2 tablespoons butter or 2 tablespoons margarine, melted
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened raspberry (fresh or frozen, if using frozen do not thaw)
1 tablespoon sliced almonds
1/4 cup confectioners' sugar
1 teaspoon nonfat milk
1/4 teaspoon vanilla extract

Steps:

  • In a bowl, combine the flour sugar, baking powder, baking soda, and salt.
  • Combine the egg, yogurt, butter, and vanilla: add to dry ingredients just until moistened.
  • Spoon two-thirds of the batter into an 8-in round baking pan (a pie or cake pan work great for this) coated with non-stick cooking spray.
  • Combine the brown sugar and raspberries; sprinkle over batter.
  • Spoon the remaining batter over the top.
  • Sprinkle with almonds.
  • Bake at 350°F for 35-40 minutes or until cake springs back when lightly touched and is golden brown.
  • Cool for 10 minutes before removing from pan to a wire rack.
  • In a small bowl, combine the glaze ingredients.
  • Drizzle over coffee cake.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 181.8, Fat 4.3, SaturatedFat 2.2, Cholesterol 31.8, Sodium 182, Carbohydrate 32.4, Fiber 1.5, Sugar 19, Protein 3.6

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

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