Theywontknowraspberrycoffeecake Recipes

RASPBERRY COFFEE CAKE

Steps:

• In a large bowl combine the flour, baking powder, and salt.
• In a stand mixer (or using a hand-held mixer) cream butter and sugar until fluffy, about 2-3 minutes.
• Add eggs, milk, oil, and vanilla; mix on low for about 1 minute.
• Add dry ingredients to butter mixture and blend on medium for 30 seconds, mixing until ingredients are JUST incorporated.
• Remove bowl from mixer and gently fold in raspberries.
• Place batter in a prepared 9x13 casserole pan. Prepare crumble and add it on top of the batter. (directions below)
• Using a food processor, fork, or your hands, combine brown sugar, flour, cinnamon, and cold butter pieces in a bowl. (I prefer clean hands) Make sure the butter is broken down and no larger than a pea when you are done.
• Bake coffee cake at 350°F for 35-40 minutes or until an inserted toothpick comes out mostly clean. If your top is starting to brown, cover the coffee cake with foil.
• Combine the confectioners' sugar and milk. Feel free to add a few drops of additional milk at a time until it reaches drizzling consistency.
• Drizzle glaze over a warm cake and serve.

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.

FRESH BERRY COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 10 inch Bundt cake pan with non-stick cooking spray.
• Stir together raspberries and brown sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, baking soda and salt; set aside.
• In a third bowl, cream together sour cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
• Sprinkle 1/2 cup of berries and 1 cup pecans in pan, pour in half of the batter. Pour on the remaining berries and remaining cup of pecans. Spread the remaining batter over the berries.
• Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into center of the cake comes out clean. While cake bakes, mix the frosting. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 1/2 cup confectioners' sugar. Remove cake from pan and let cool 20 minutes before frosting.

THEY WON'T KNOW RASPBERRY COFFEE CAKE

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.

RASPBERRY COFFEE CAKE

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.