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.
STRAWBERRY RIPPLE COFFEE CAKE
Make and share this Strawberry Ripple Coffee Cake recipe from Food.com.
Provided by Kathy-Lynn
Categories Breads
Time 50m
Yield 1 cake, 9-12 serving(s)
Number Of Ingredients 11
Steps:
- 1.
- Beat butter and sugar in large mixer bowl until light and fluffy.
- Add 3/4 cup of the flour; mix slowly just until mixture forms coarse crumbs.
- Set aside 2/3 cup of the crumb mixture.
- Add eggs, powder, salt, soda, cinnamon and nutmeg to remaining mixture in the bowl; beat until smooth.
- Add the remaining 1 1/4 cups flour 1/2 cup at a time alternating with the buttermilk, beating until smooth after each addition.
- Spread batter in a greased 9x9 square baking pan.
- Drop jam by teaspoons onto the batter; pull knife through the batter to give it a marbled effect.
- Sprinkle the reserved crumb mixture on top.
- Bake in a preheated 350F degrees oven until wooden toothpick inserted in centre is withdwarn clean, 30-35 minutes .
- Serve warm.
- Note: If you do not have buttermilk add two tablespoons of vinegar to a 1 cup measure then fill to 1 cup with milk.
- Stir and let sit for 5 minutes.
Nutrition Facts : Calories 348.7, Fat 15.2, SaturatedFat 9.2, Cholesterol 78.2, Sodium 440.7, Carbohydrate 48.6, Fiber 1, Sugar 23.7, Protein 5.1
STRAWBERRY RIPPLE TEA CAKE
I love to bake and this tart catches everyone's eye ... simple and delicious .. and something different for a nice afternoon dessert, or a covered dish offering.
Provided by Diane Davis
Categories Fruit Desserts
Time 55m
Number Of Ingredients 10
Steps:
- 1. Grease and flour a 10x2" round tart pan with a removable bottom, or a 11x7x1-1/2" baking pan. Set aside.
- 2. For filling, in a small saucepan, stir together UNDRAINED berries and the cornstarch until well combined. Cook and stir until tickened and bubbly. Remove from heat. sieve the mixture to remove any seeds. Set filling aside to cool slightly.
- 3. In a large mixing bowl, stir together flour and sugar. Using a pastry blender, cut in butter tillmixture resembles coarse crumbs. Set 1/2 CUP of this mixture aside for crumb topping.
- 4. Into the remaining flour mixture, stir in baking powder, baking soda, and sale. Mix well. Make a well in the center to add the next step.
- 5. In a small bowl, combine egg and buttermilk. Add the egg mixture all at once to the dry mixture. Stir until JUST MOISTENED.
- 6. Spread TWO-THIRDS of the batter over the bottom and about 1" up the sides of the prepared pan. Carefully spread the fruit filling over the top of the batter in the pan. Spoon the remaining batter in small mounds on top of the entire surface. Sprinkle with the crumb topping.
- 7. Bake in 350 oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a rack for 15 minutes. Remove coffee cake from tart pan (however, leave it IN the baking pan if that is what you are using). Cut into wedges or squares. Serve warm.
STRAWBERRY RIPPLE CAKE
GREAT WITH COFFEE!! Reward yourself to this wonderful cake that is pretty enough to serve guests! Use either fresh or frozen strawberries. Very easy to prepare!
Provided by Seasoned Cook
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter and sugar. Add beaten egg and mix.
- Sift together flour, baking powder and salt. Add alternately with milk. Do not beat -- just fold lightly together. Pour one-half of batter into a greased 8 x 8 inch pan.
- Combine crushed strawberries, pecans, 1/4 cup sugar and nutmeg.
- Pour one-half of strawberry mixture over the batter in pan. Top with remaining cake batter, then the remaining strawberry mixture.
- Bake in a 375 degree oven for 35 to 40 minutes. Suggestion: Serve warm topped with whipped cream or cool whip.
STRAWBERRY CAKE FROM SCRATCH
It is hard to find scratch strawberry cakes, so this one is worth it weight in gold to me as a caterer. I made this cake for a child's birthday party. It was a major hit! Frost with cream cheese or vanilla frosting - or for a treat, use a chocolate glaze!
Provided by GothicGirl
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 14
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
- In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
- Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.
Nutrition Facts : Calories 393.2 calories, Carbohydrate 59.3 g, Cholesterol 89.7 mg, Fat 15.4 g, Fiber 0.7 g, Protein 5.4 g, SaturatedFat 9.1 g, Sodium 232.9 mg, Sugar 37 g
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