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Coffee Cake with Raspberry Filling Recipe
Coffee Cake with Raspberry Filling Recipe photo by Taste of Home

Coffee Cake with Raspberry Filling Recipe

Read Reviews (3)
5 3
Publisher Photo
This pretty coffee cake, swirled with a fresh raspberry filling, is tender and moist with a crunchy crumb topping. “You could use cherries, blackberries or blueberries instead of raspberries,” Mary Ross notes from Washburn, Wisconsin.
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 6 servings

Ingredients

  • 1-1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground mace, optional
  • 1/2 cup cold butter, cubed
  • 1 egg
  • 1/2 cup 2% milk
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 6 tablespoons water
  • 1 cup fresh raspberries
  • 1-1/2 teaspoons lemon juice
  • TOPPING:
  • 1/3 cup King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons sugar
  • 4-1/2 teaspoons cold butter
  • 3 tablespoons chopped walnuts

Nutritional Facts

1 piece equals 519 calories, 22 g fat (12 g saturated fat), 85 mg cholesterol, 502 mg sodium, 75 g carbohydrate, 3 g fiber, 7 g protein.

Directions

  1. In a large bowl, combine the first five ingredients. Add mace if desired. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, milk and vanilla; stir into crumb mixture just until moistened. Spoon into a 9-in. x 5-in. loaf pan coated with cooking spray.
  2. In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with a knife to swirl.
  3. In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 6 servings.
Originally published as Raspberry Coffee Cake in Cooking for 2 Spring 2006, p37

Nutritional Facts

1 piece equals 519 calories, 22 g fat (12 g saturated fat), 85 mg cholesterol, 502 mg sodium, 75 g carbohydrate, 3 g fiber, 7 g protein.

Reviews for Coffee Cake with Raspberry Filling(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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MY REVIEW
Reviewed Jan. 30, 2014

This recipe is delicious! I've never heard of mace, so I didn't add it. I used a 9" round cake pan which worked beautifully for this recipe. Oh, and I used frozen raspberries instead of fresh.

MY REVIEW
Reviewed Nov. 4, 2011

Love it. I skipped the mace because i didn't have it on hand and it turned out great. Also left out the nuts since hubby doesn't care for them. This is a keeper

MY REVIEW
Reviewed Oct. 10, 2008

Quite yummy, made them yesterday!

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