Best Raspberry Buttermilk Coffee Cake Recipes

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RASPBERRY COFFEE CAKE



Raspberry Coffee Cake image

Such a fun way to start the day! Raspberry Coffee Cake is as easy as it is delicious.

Provided by Amanda Rettke-iambaker.net

Categories     Breakfast

Time 50m

Number Of Ingredients 16

4 cups (500g) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks or 226g) butter, (room temperature)
2 cups (400g) granulated sugar
4 large eggs, (room temperature)
1 cup milk
1/4 cup vegetable oil
2 teaspoons vanilla extract
3 cups fresh raspberries
1/3 cup (67g) brown sugar
1/4 cup (31g) all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
1/2 cup (62.5g) confectioners' sugar
2 tablespoons milk

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.

Nutrition Facts : Calories 563 kcal, ServingSize 1 serving

RASPBERRY BUTTERMILK COFFEE CAKE



Raspberry Buttermilk Coffee Cake image

Moist coffee cake filled with raspberry jam and a crumbly coconut crumb topping. Possibly the best coffee cake you've ever tasted.

Provided by Erren Hart

Categories     cake

Time 45m

Number Of Ingredients 19

1¼ cup all purpose flour
¼ tsp baking powder
½ tsp baking soda
½ tsp salt
6 tbsp butter (softened)
¾ cup sugar
1 egg
¾ cup buttermilk
1 tsp vanilla (extract)
1 cup raspberry jam
2 tbsp brown sugar
4 tbsp granulated sugar
⅓ cup all purpose flour
6 tbsp cold butter (cubed)
2 tbsp sweetened shredded coconut
¼ tsp salt
¾ cup powdered sugar
2 tbsp milk
½ tsp vanilla

Steps:

  • Preheat the oven to 350°F/176°C and grease a 8 x 8 inch square pan.

Nutrition Facts : Calories 364 kcal, Carbohydrate 60 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 46 mg, Sodium 327 mg, Fiber 1 g, Sugar 41 g, UnsaturatedFat 4 g, ServingSize 1 serving

RASPBERRY STREUSEL COFFEE CAKE



Raspberry Streusel Coffee Cake image

One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. -Amy Mitchell, Sabetha, Kansas

Provided by Taste of Home

Time 1h5m

Yield 16 servings.

Number Of Ingredients 23

3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
BATTER:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 large eggs, lightly beaten
1 cup sour cream
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 462 calories, Fat 20g fat (11g saturated fat), Cholesterol 75mg cholesterol, Sodium 265mg sodium, Carbohydrate 65g carbohydrate (39g sugars, Fiber 2g fiber), Protein 5g protein.

RASPBERRY BUTTERMILK CAKE



Raspberry Buttermilk Cake image

Provided by Melissa Roberts

Categories     Cake     Mixer     Brunch     Dessert     Bake     Quick & Easy     Raspberry     Summer     Buttermilk     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, softened
2/3 cup plus 1 1/2 tablespoons sugar, divided
1/2 teaspoon pure vanilla extract
1 large egg
1/2 cup well-shaken buttermilk
1 cup fresh raspberries (about 5 ounces)

Steps:

  • Preheat oven to 400°F with rack in middle. Butter and flour a 9-inch round cake pan.
  • Whisk together flour, baking powder, baking soda, and salt.
  • Beat butter and 2/3 cup sugar with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes, then beat in vanilla. Add egg and beat well.
  • At low speed, mix in flour mixture in 3 batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
  • Spoon batter into cake pan, smoothing top. Scatter raspberries evenly over top and sprinkle with remaining 1 1/2 tablespoons sugar.
  • Bake until cake is golden and a wooden pick inserted into center comes out clean, 25 to 30 minutes. Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more. Invert onto a plate.

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