RASPBERRY STREUSEL COFFEE CAKE
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
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.
FRUIT FILLED COFFEE CAKE
I got this recipe a long time ago from a friend at a former job. I have since taken it in to meetings at work several times, with different variations on the fruit filling (I've even split the coffee cake by using two different flavors, such as apple on one side & cherry on the other). No matter what, this coffee cake ALWAYS disappears!
Provided by Mary Scheffert
Categories Breads
Time 55m
Yield 1 coffee cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Beat together butter (or margarine) and sugar.
- Add eggs, one at a time, beating well after each addition.
- Add other ingredients (except pie filling)& combine thoroughly.
- Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
- Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
- Bake at 350 for 40-45 minutes.
- Let cool in pan on wire rack.
- Frost with powdered sugar icing, if desired.
FRESH FRUIT COFFEE CAKE
This is a coffee cake you can make with just about any fresh fruit that sounds good. I have had it made with Raspberry/Strawberry and recently made it Christmas morning as a Blueberry/Pear Coffee Cake. I would recommend using fresh fruit and not cheating by using the canned variety. It's a recipe by Lou Seibert Pappas from the book Coffee Cakes, Simple Sweet and Savory.
Provided by jswinks
Categories Breads
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Butter and Flour a 9x13 baking pan.
- In a large bowl, combine first three ingredients (cream cheese, Butter, granulated sugar) and beat with a wooden spoon or electric mixer until light and fluffy.
- Stir in the milk, eggs, and vanilla.
- In a medium bowl combine the flour, baking powder, baking soda and salt. Stir to blend.
- Add to the cheese mixture and beat until smooth.
- Spread 1/2 of the batter in the prepared pan. Scatter fruit evenly over the batter. Dot the remaining batter over the fruit.
- Mix brown sugar and nuts together, sprinkle evenly over batter.
- Bake for 40 minutes or until the cake is golden brown and a tester comes out clean.
- Let cool or serve warm. Yummy either way.
Nutrition Facts : Calories 323.9, Fat 18.7, SaturatedFat 9.7, Cholesterol 77.1, Sodium 204.6, Carbohydrate 34.5, Fiber 0.9, Sugar 17.2, Protein 5.6
EASY FRUIT COFFEE CAKE
Easy and quick to make. I made it with apple pie filling, but it would be great with any pie filling.
Provided by LizCl
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, mix together the cake mix, eggs and pie filling.
- Pour into a greased and floured 9 X 13 inch pan.
- Combine the brown sugar, flour, butter, cinnamon and nuts.
- Sprinkle over the top of the batter.
- Bake at 350 degrees for 35-40 minutes.
Nutrition Facts : Calories 361.2, Fat 15.9, SaturatedFat 4.3, Cholesterol 57.5, Sodium 411.7, Carbohydrate 50.9, Fiber 1.6, Sugar 32.4, Protein 5.6
ROASTED FRUIT CINNAMON COFFEE CAKE
Provided by Food Network
Categories dessert
Time 55m
Yield 10 to 12 servings
Number Of Ingredients 25
Steps:
- For the fruit: Preheat your oven to 350 degrees F (175 degrees C) and grease a 9-inch square baking pan and another pan large enough for the fruit with cooking spray.
- Add the cinnamon sticks to the pan and nestle in the fruit, cut side up. In a small bowl, stir together the butter, syrup, orange zest and juice and vanilla extract and pour over the fruit.
- For the streusel: Mix together the brown sugar, flour, cinnamon, cocoa powder, salt and pecan pieces, if using, in a small bowl. Pour over the melted butter and rub the mixture together with your fingers until crumbly and well combined.
- For the cake: Use a hand or stand mixer fitted with a paddle attachment to cream the butter and sugars together until pale and fluffy, 1 to 2 minutes. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract and yogurt.
- Whisk together the flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Add the dry ingredients to the wet and stir just to combine.
- Spread a little less than half of the cake batter into the 9-inch pan. Scatter with half of the streusel mixture then carefully cover with the remaining cake batter. Sprinkle with the remaining streusel.
- Bake the cake and the fruit for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean and the fruit is cooked down and soft. Set aside to cool slightly or all the way to room temperature
- To serve, cut the cake into squares and serve topped with the roasted fruit.
FRESH FRUIT COFFEECAKE
Provided by Food Network
Time 2h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Arrange the rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 12-cup Bundt pan.
- In a large bowl, whisk together flour, baking soda and salt; transfer 1/4 cup of the flour mixture to a medium bowl. Toss the fruit with the reserved flour mixture.
- Combine the butter, granulated sugar and brown sugar in the bowl of an electric mixer. Using the paddle attachment with the mixer on medium speed, beat the butter and sugars until smooth and pale, 5 to 8 minutes. Add the eggs, 1 at a time, until incorporated. Mix in the vanilla. With the mixer on low, alternately add the flour mixture and buttermilk, beginning and ending with the flour. Fold in the fruit. Spoon the batter into the prepared pan (it should be about 2/3 full).
- Bake until the top is golden and a toothpick inserted in the center tests clean, about 1 1/2 hours. Let the cake cool in the pan 45 minutes. Run a sharp knife along the sides of the pan to loosen the cake. Invert the cake onto a serving plate.
MIXED FRUIT COFFEE CAKE
Dried fruits take the cake in a delicious quick-to-make coffee cake.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Grease bottom and side of 9-inch round cake pan with shortening; lightly flour.
- In 1-quart saucepan, heat fruit and orange juice to boiling over medium heat; reduce heat. Simmer about 3 minutes, stirring occasionally, until thickened and fruit is soft; set aside.
- In medium bowl, stir remaining ingredients until mixed; pour into pan. Top with fruit mixture.
- Bake 30 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
Nutrition Facts : Calories 260, Carbohydrate 46 g, Cholesterol 35 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 27 g, TransFat 1 g
FRUIT SWIRL COFFEE CAKE
Make and share this Fruit Swirl Coffee Cake recipe from Food.com.
Provided by Carol
Categories Breads
Time 55m
Yield 15 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Mix margarine and shortening together; add sugar and blend well.
- Then add eggs, vanilla and almond extract.
- Beat at high speed for 3 minutes.
- Sift the flour and baking powder together and add to the mixture.
- Spread 2/3 of the batter into a greased jelly roll pan. Set aside.
- Cook fruit in a sauce pan with the minute tapioca and sugar until the tapioca begins to thicken.
- Spread fruit filling on top of batter.
- Drop remaining batter on fruit filling by spoonfuls.
- Bake for 40-45 minutes. Cool 15 minutes.
- Combine powdered sugar and milk then drizzle this frosting on top.
FRUIT COCKTAIL COFFEE CAKE
This is so easy to throw together. This recipe makes good use of any extra fresh fruit that may become overripe if not used. Smells delicious while cooking and is great served warm from the oven.
Provided by MARIA MAC
Categories Breads
Time 50m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Drain fruit cocktail well, reserve 1/2 cup liquid. Beat egg and sugar.
- Sift dry ingredients, add to egg mixture, alternately with fruit liquid.
- Fold in the fruit. Pour into 9x9 greased and floured pan. Sprinkle brown sugar and nuts on top. Bake 350 degrees for 40 minutes. Serve from the pan.
- This is also good for dessert, served with whipped cream or ice cream.
FRUIT AND CREAM CHEESE COFFEE CAKE
This fruit-filled coffee cake is perfect for summer. It's a moist, buttery cake with a fruity, tangy, and creamy filling. Each slice is bursting with blueberries. A light dessert for a hot summer day. To add a bit of sweetness, top it with a dollop of whipped cream. Yum!
Provided by Julie Branham
Categories Fruit Breakfast
Time 50m
Number Of Ingredients 13
Steps:
- 1. For the batter, in a large mixing bowl, cream butter and sugar.
- 2. Beat in egg.
- 3. Combine 1 cup flour, baking powder, and salt; gradually add to creamed mixture alternately with milk.
- 4. Toss blueberries with remaining flour.
- 5. Stir blueberries and cream cheese into creamed mixture. The batter will be thick and lumpy with the bits of cream cheese.
- 6. Transfer to a greased 8-in. square baking dish.
- 7. For the topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly.
- 8. Sprinkle over batter.
- 9. Bake at 375 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean.
ANY-FRUIT COFFEE CAKE
I received this recipe from a friend. The version I had used blueberries. It comes with a streusel topping.
Provided by heidi
Categories Breads
Time 1h5m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 17
Steps:
- FOR THE FIRST INGREDIENT: You may use raspberries or 2 cups chopped, peeled apples, apricots, peaches, pineapple, or blueberries.
- In a medium saucepan combine fruit and 1/2 cup water.
- Simmer, covered, for 5 minutes or till fruit juice is tender. Stir in lemon juice.
- Mix the 1/2 cup sugar and cornstarch; stir into fruit mixture.Cook and stir till thickened. Cool.
- Mixing bowl: stir together 1 1/2 cups flour, 1/2 cup sugar, baking powder, cinnamon, mace, and 1/4 teaspoon salt. Cut in 1/2 cup margarine or butter till mixture resembles fine crumbs. Combine egg, milk and vanilla. Add to flour mixture, mixing till blended. Spread half of the batter in a greased 9x9x2 inch baking pan.
- Spread the cooked fruit over batter. Spread remaining batter over fruit. Combine the 1/4 cup sugar and 1/4 cup flour, cut in the 2 tablespoons margarine till mixture resembles course crumbs. Stir in nuts. Sprinkle nut mixture over batter in pan.
- Bake in a 350°F oven for 40 to 45 minutes or till done.
- Cool.
FRUIT SWIRL COFFEE CAKE
Let morning greet you with a delicious, fruity coffee cake. Apricot on Sunday, apple on Monday, blueberry on Tuesday--just think of the possibilities!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 18
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour or spray bottom and sides of 15x10x1-inch pan. In large bowl, stir cake mix, oil, water, vanilla and eggs, using large spoon, until batter forms.
- Set aside 3/4 cup batter; spread remaining batter evenly in pan. Spread pie filling over batter in pan. Drop remaining batter, 1 tablespoonful at a time, onto pie filling, spreading slightly.
- Bake 32 to 36 minutes or until toothpick inserted near center of cake comes out clean. In microwavable bowl, microwave frosting uncovered on High 20 to 30 seconds or until melted; stir. Drizzle over warm coffee cake. Cool 30 minutes. Serve warm or cool. Store loosely covered.
Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 23 g, TransFat 0 g
EASY FRUIT FILLED COFFEE CAKE
I found this in a Kraft cooking magazine. It is so easy and quick to prepare,and the taste is wonderful. I have made it with cherry pie filling, but next time I will use Blueberry pie filling.
Provided by LoveToBake67
Categories Breads
Time 50m
Yield 20-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Beat first 5 ingredients with mixer until well blended.
- Pour into greased and floured13x9 inch pan; top with spoonfulls of pie filling.
- Bake 35 minutes or until toothpick inserted in center comes out clean.
- Sprinkle with nuts, let cool for 10 minutes.
- Mix sugar and milk: drizzle over cake.
- Cool completely.
- Note: If glaze is too thick, add a little more milk until it is thin enough to drizzle.
Nutrition Facts : Calories 217.1, Fat 7.2, SaturatedFat 2.3, Cholesterol 37, Sodium 193.4, Carbohydrate 35.5, Fiber 0.7, Sugar 20.1, Protein 3.1
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