Best 2 Raspberry Crumb Coffee Cake Recipes
Indulge in the delightful flavors of raspberry crumb coffee cake, a delectable treat that combines the perfect balance of sweet and tangy. This delectable cake features a moist and tender crumb, generously adorned with fresh raspberries that burst with juicy goodness. Its streusel topping, a combination of oats, flour, butter, and brown sugar, adds a delightful crunch and nutty flavor. Whether you prefer a classic crumb topping or a more decadent cream cheese filling, this recipe collection offers variations to suit every taste. Each recipe is meticulously explained with step-by-step instructions and helpful tips, ensuring that every baker, from novice to experienced, can create this irresistible masterpiece. So, preheat your oven and embark on a culinary journey that will leave your taste buds tantalized and your loved ones asking for more.
### Variations:
1. **Raspberry Cream Cheese Coffee Cake:** This variation introduces a luscious cream cheese filling, adding a rich and creamy layer to the cake. The tangy cream cheese perfectly complements the sweetness of the raspberries, creating a delightful flavor combination.
2. **Raspberry Crumb Muffins:** For those who prefer individual servings, these raspberry crumb muffins are a delightful treat. They offer the same delicious flavors as the coffee cake, but in a portable and convenient form. Enjoy them as a quick breakfast, afternoon snack, or delectable dessert.
3. **Raspberry Crumb Bars:** These raspberry crumb bars are a perfect balance of sweet, tart, and crunchy. The raspberry filling is sandwiched between layers of buttery crust and a crumbly topping, creating a delightful treat that's perfect for sharing.
CRUMB-TOPPED RASPBERRY COFFEE CAKE
Raspberries are abundant at our summer home nearby Aziscohos Lake. So I developed this recipe to share the bounty with our guests. The pretty crumb-topped cake's fruity flavor really shines through. -Marian Cummings, West Paris, Maine
Provided by Taste of Home
Time 45m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large saucepan, combine 1 cup sugar and cornstarch. Add raspberries; bring to a boil over medium heat. Cook 2 minutes, stirring constantly. Remove from heat; cool. , Meanwhile, combine biscuit mix, milk, eggs, oil and remaining sugar. Spread two-thirds of biscuit mixture into a greased 13x9-in. baking pan. Top with raspberry mixture, followed by remaining biscuit mixture. , For topping, combine pudding mix and sugar. Cut in butter until crumbly; sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes.
Nutrition Facts : Calories 320 calories, Fat 11g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 421mg sodium, Carbohydrate 55g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY CRUMB COFFEE CAKE
This colorful crumb cake from Paula Eriksen has a moist, mouthwatering layer of fresh raspberries and is just as pretty as it is delicious. "It's an excellent recipe," Paula writes from Palm Harbor, Florida. "I replaced some of the sugar with sugar substitute, some of the white flour with whole wheat, and went from whole milk and butter to skim and reduced-fat. Now it's more healthy for family and friends."-Paula Eriksen, Palm Harbor, Florida
Provided by Taste of Home
Time 1h5m
Yield 20 servings.
Number Of Ingredients 25
Steps:
- In a small saucepan, combine the sugar, sugar substitute and cornstarch. Stir in water until smooth. Add raspberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice., In a large bowl, combine the first eight batter ingredients. Cut in butter and reduced-fat butter until crumbly. Combine the eggs, milk and vanilla; stir into crumb mixture (batter will be thick). , Spread half of the batter into a 13-in. x 9-in. baking dish coated with cooking spray. Spread evenly with raspberry filling. Drop remaining batter by tablespoonfuls over filling. , For topping, combine flour and sugar substitute in a small bowl; cut in butter until crumbly. Stir in almonds. Sprinkle over batter. , Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack.
Nutrition Facts : Calories 195 calories, Fat 9g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 227mg sodium, Carbohydrate 25g carbohydrate (9g sugars, Fiber 2g fiber), Protein 3g protein.
Tips:
- Use fresh raspberries for the best flavor. If fresh raspberries are not available, frozen raspberries can be used, but thaw them completely before using.
- Be sure to use a coarse crumb topping for maximum texture and flavor. To make a coarse crumb topping, use your fingers to work the butter, flour, and sugar together until the mixture resembles coarse crumbs.
- Do not overmix the batter. Overmixing the batter will make the cake tough. Mix the batter just until the ingredients are combined.
- Bake the coffee cake until a toothpick inserted into the center comes out clean. Overbaking the coffee cake will make it dry.
- Let the coffee cake cool for at least 15 minutes before serving. This will allow the flavors to meld and the cake to set.
Conclusion:
This raspberry crumb coffee cake is a delicious and easy-to-make breakfast or brunch treat. The cake is moist and flavorful, with a sweet and tangy raspberry filling and a crunchy crumb topping. It is sure to be a hit with everyone who tries it.
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