RASPBERRY RIPPLE CAKE
Steps:
- Cake: Preheat oven to 350 degrees F. Spray a 9-inch Bundt tube pan with cooking spray and set aside.
- Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl. Beat with an electric mixer on medium speed for 2 minutes.
- Remove 1 cup of batter and transfer to a small bowl. Stir in raspberry preserves and food color and mix until well combined.
- Pour half of white cake batter into prepared tube pan. Top with raspberry cake batter. Pour over the remaining half of white cake batter. Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean. Remove and cool completely.
- Glaze: Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy.
- Icing: Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency.
- To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake. Drizzle icing and glaze over top and down sides of cake.
COFFEE RIPPLE COFFEE CAKE
I love presenting oven-fresh coffee cakes to the guests in our bed and breakfast. This moist coffee cake recipe really has coffee in it! -Sandy Znetko, Flagstaff, Arizona
Provided by Taste of Home
Time 1h10m
Yield 12 servings.
Number Of Ingredients 22
Steps:
- In a small bowl, combine the walnuts, sugars, coffee granules and cinnamon; set aside. For cake, in a small bowl, dissolve coffee granules in water; set aside., In a large bowl, cream the butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the sour cream, applesauce, buttermilk, vanilla and coffee. Combine the flour, baking soda and baking powder; gradually add to creamed mixture alternately with sour cream mixture and mix well. , Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with walnut mixture. Top with remaining batter. , Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Combine glaze ingredients until smooth; drizzle over cake.
Nutrition Facts : Calories 475 calories, Fat 19g fat (8g saturated fat), Cholesterol 87mg cholesterol, Sodium 280mg sodium, Carbohydrate 70g carbohydrate (44g sugars, Fiber 2g fiber), Protein 8g protein.
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.
RASPBERRY RIPPLE CRESCENT COFFEE CAKE
A quick and easy coffee cake that can be made with the perserves of your choice if you are not a fan of raspberry.
Provided by Sassy in da South
Categories Breads
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Grease a 9 inch round cake pan or 9 inch pie pan.
- In small bowl, beat sugar, butter and eggs until smooth.
- Stir in ground almonds, flour.
- Add to sugar mixture. Set aside.
- Separate dough into 8 triangles.
- Spread 1 teaspoon of the preserves on each triangle.
- Roll up, starting at shortest side of triangle rolling to the opposite point. Place rolls in prepared pan in two circles, arranging 5 rolls around outside edge and 3 in center.
- Pour and carefully spread almond mixture evenly over rolls; sprinkle with sliced almonds.
- Bake for 25 to 30 minutes or until deep golden brown and knife inserted in center comes out clean.
- In small bowl blend a glaze of 1/3 cup powdered sugar and 1/2 teaspoon milk.
- Drizzle over warm coffee cake.
Nutrition Facts : Calories 399.9, Fat 20.6, SaturatedFat 8.6, Cholesterol 97.6, Sodium 256.2, Carbohydrate 48.4, Fiber 2.6, Sugar 28.7, Protein 7.3
RASPBERRY RIPPLE CRESCENT COFFEE CAKE
Number Of Ingredients 13
Steps:
- Heat oven to 375°F. Grease 9-inch round cake pan or 9-inch pie pan. In small bowl, beat sugar, margarine and eggs until smooth. Stir ground almonds, flour and lemon peel into sugar mixture. Set aside.Separate dough into 8 triangles. Spread 1 teaspoon of the preserves on each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place rolls in greased pan in 2 circles, arranging 5 rolls around outside edge and 3 in center. Pour and carefully spread almond mixture evenly over rolls sprinkle with almonds.Bake at 375°F. for 27 to 37 minutes or until deep golden brown and center is set. (If necessary, cover coffee cake with foil during last 5 to 10 minutes of baking to prevent excessive browning.) In small bowl, blend glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm cake. Serve warm. Nutrition Per Serving: Calories 380 Protein 6g Carbohydrate 45g Fat 19g Sodium 300mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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