Coffee Cake with Raspberry Filling Recipe

5 5 5
Coffee Cake with Raspberry Filling Recipe
Coffee Cake with Raspberry Filling Recipe photo by Taste of Home
Publisher Photo

Coffee Cake with Raspberry Filling Recipe

Read Reviews
5 5 5
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 35 min. + cooling

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 large 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

Directions

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 9x5-in. loaf pan coated with cooking spray.
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.
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 in 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: 519 calories, 22g fat (12g saturated fat), 85mg cholesterol, 502mg sodium, 75g carbohydrate (41g sugars, 3g fiber), 7g protein.

  • 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 large 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
  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 9x5-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 in 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCoffee Cake with Raspberry Filling

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
tammycookblogsbooks User ID: 7112115 248788
Reviewed May. 29, 2016 Edited Jun. 10, 2017

"This cake is moist and turned out good. I used 1/3 cup of mixed berry jelly instead of making the filling, still adding the lemon juice. The nuts were left out, as was the mace since I don't buy it. I also baked mine in a bundt cake pan."

MY REVIEW
riley60 User ID: 2995546 213899
Reviewed Dec. 3, 2014

"Doubled the recipe and baked it in a 9 x 13 pan for 40 minutes. I didn't use the mace either. Delicious and beautiful to serve!"

MY REVIEW
KarisAnn User ID: 6548036 147999
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
loladooder99 User ID: 4087470 59128
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
FamilyCorner User ID: 3204946 134769
Reviewed Oct. 10, 2008

"Quite yummy, made them yesterday!"

Loading Image