Best Raspberry Coffeecake Recipes

RASPBERRY ALMOND COFFEECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray.
• Combine raspberries and brown sugar in a bowl. Set aside.
• In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds.
• Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack.
• Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

LUSCIOUS SOURCREAM CRANBERRYORANGE RASPBERRY COFFEECAKE

Steps:

• Butter and flour 12 inch bundt or tube pan. Preheat oven to 350 degrees. Using a stand mixer with paddle attachment, cream butter and sugar together. Add eggs one at a time and beat at medium speed for 2 minutes. Scrape down sides of bowl. Add extract, zest and minced cranberries; mix to incorporate. Combine four, baking soda, baking powder and salt. Add half to butter mixture with half of the sour cream and mix well. Scrape down sides of the bowl. Repeat with the remaining flour mixture and sour cream and mix until incorporated. Spread approximately 1/3 of the cake batter into pan and top with 1/3 of cranberry sauce. Be careful to spread cranberry sauce into middle of the pan, avoiding contact with sides and center of pan. It will stick. Repeat twice more. Bake at 350' for 65-70 minutes, or until toothpick inserted into center comes out clean. Cool cake for 20 minutes and remove to wire rack. Meanwhile, heat preserves until just bubbling. Add 1-½ teaspoons of Chambord. Stir well and let cool slightly, about 2 minutes. Brush and pat on glaze. Use all of the glaze and let cake cool 4 hours. Ice cake decoratively and toss with diced cranberries to finish

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 MASCARPONE COFFEECAKE

Steps:

• Preheat oven to 350̊ F. Butter the bottom and sides of a 13 x 9 x 2-inch glass baking dish, set aside. For Filling: In a mixer bowl, beat together the marscapone cheese and the sugar. Add the egg, the lemon juice and the vanilla. Beat until smooth and set aside. For the Topping: In a small bowl, combine the butter, the sugar, the flour, the lemon rind and the salt. Blend until crumbly. Set aside. For the Cake: In a large bowl combine the dry cake mix, the water, the oil and the eggs. At a low speed, beat until mix is moistened. Beat at medium speed for 2 minutes. Fold in raspberries. Spread 2 1/2 cups of the batter in the bottom of the prepared baking dish. Spread filling over the cake batter. Drop spoonfuls of the remaining batter over the filling, taking care not to mix the layers. Sprinkle the topping evenly over the batter. Bake until top of cake is golden and a tester comes out clean, about 34 - 37 minutes. Remove cake from oven, place baking pan on cooling rack and cool completely.

LEMON- RASPBERRY COFFEECAKE

Steps:

• 1. preheat oven to 375F. Lightly grease bottom of 9X1 1/2-inch round cake pan. Line bottom of pan with parchment. Grease and lightly flour pan; set aside. For cake, in a medium bowl stir together flour, baking powder, baking soda, and salt; set aside. 2. In medium mixing bowl beat 1 cup of the granulated sugar and the butter with mixer on medium to high until combined. Add 1 egg and the vanilla. Beat on low to medium 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside. 3. For cheesecake filling, in small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined. Add lemon peel and 1 egg. Beat until combined. 4. Spoon half the cake batter into prepared pan, spreading to edges. Pour cream cheese mixture on cake batter, spreading to edges. Dollop remaining better on cream cheese layer, carefully spreading to edges of pan. 5. Bake 20 mintes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until toothpick inserted near center comes out clean. Cook in pan on wire rack 10 minutes. loose edges of cake form pan; remove from pan. Sprinkle with powdered sugar, if desired.