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

Coffee Cake with Raspberry Filling Recipe

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 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 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

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   (3)
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5 Star
 (3)
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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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