Raspberry Almond Coffee Cake

Raspberry Almond Coffee Cake

1 cup fresh raspberries or frozen, thawed

3 Tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 egg
1/2 cup sour cream
3 Tablespoons butter, melted
1 teaspoon vanilla extract
1/4 cup sliced almonds

Icing
1/4 cup confectioners’ sugar
1-1/2 teaspoons whole milk
1/4 teaspoon vanilla extract

In a bowl, combine raspberries and brown sugar; set aside.

In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.  In a small bowl, whisk the egg, sour cream, butter and vanilla.  Stir into dry ingredients just until moistened. Batter will be dense.

Spoon half the batter into a greased and floured 8 inch round baking pan.  (Make sure to completely cover the bottom of pan, it will seem like there is not enough batter but there is. I used a small off-set spatula to spread it around evenly.)  Top with raspberry mixture.  Spoon the remaining batter over raspberries. (Again, it will seem like there is not enough batter.  Just swirl it around gently, you don’t have to completely cover the raspberries.) Sprinkle with almonds (I did not have sliced almonds as the recipe called for so I just coarsely sliced whole almonds, worked fine.)

Bake at 350o F for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool on a wire rack for 15 minutes before removing from pan.  During the cooling time, carefully run a sharp knife around the edges to loosen them.  

In a small bowl, combine the icing ingredients; drizzle over the coffee cake and serve.

This was good.  Not great, but good.  Recipe from Taste of Home (found on Pinterest),

Peach Coffee Cake

Peach Coffee Cake

1 cup butter, softened

1-3/4 cups sugar

4 eggs

3 cups all-purpose flour

1-1/2 teaspoons salt

1-1/2 teaspoons baking powder

1 can (21 ounces) peach pie filling

ICING:

1-1/4 cups confectioners' sugar

1/2 teaspoon almond extract

3 to 4 tablespoons milk

In a large bowl, cream butter and sugar until light and fluffy. Add

eggs, one at a time, beating well after each addition. Combine the

flour, salt and baking powder; add to creamed mixture and beat just

until combined.

Spread 3-3/4 cups batter into a greased 15-in. x 10-in. x 1-in.

baking pan. Carefully spoon pie filling to within 1 in. of edges.

Spoon remaining batter over filling.

Bake at 350° for 20-25 minutes or until a toothpick inserted near

the center comes out clean (cover loosely with foil if edges brown

too quickly). Cool on a wire rack.

In a small bowl, combine the confectioners' sugar, extract and enough 

milk to achieve desired consistency. Drizzle over warm coffee cake.

Yield: 16-20 servings.

Excellent!  6/19/2005

From Taste of Home's Quick Cooking Magazine, May/June 2005 issue

Blueberry Coffeecake

Blueberry Coffee Cake

¼ cup butter, room temperature

¾ cup granulated sugar

1 egg

½ cup milk

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

2 cups blueberries (if frozen, do not defrost)

Preheat the oven to 375. Cream together the butter and sugar. Add the egg, milk, flour, baking powder and salt and mix until just combined. Batter will be thick. Gently fold in the blueberries. Spread into a 9-inch pie pan.

Topping

½ cup butter, room temperature

1 cup granulated sugar

2/3 cup all purpose flour

1 teaspoon cinnamon

Cream together the butter and the sugar. Add in the flour and cinnamon and mix until crumbly. Sprinkle over the batter. There’s a lot of topping. It might look like there’s actually too much topping for the cake, but there isn’t. That topping bakes into a golden crunchy topping that’s perfect with the moist blueberry center, so pile it on. Bake for 25 to 30 minutes, or until lightly browned. Sprinkle with powdered sugar after it has cooled a bit, if desired.

Serve warm or room temp.

This was DELICIOUS! I didn't have a whole 2 cups of berries, but the next time I make this I'll make sure I do!  Absolutely scrumptious!  

I'm not sure where I found this recipe....only notes on the recipe I cut and pasted to my "I'm gonna try this someday" folder is what's listed below.  Kudos to Aunt Sylvia & Mom K! 

Recipe from Family, Food & Friends

Source: Aunt Sylvia & Mom K

Easy Pecan Kringle

Easy Pecan Kringle

1 Pillsbury refrigerated pie crust from a 15 ounce box

2/3 c. chopped pecans
1/3 c. packed brown sugar
3 Tbsp. butter, softened (do not use margarine spread)
1/2 c. powdered sugar
1/4 tsp. vanilla
2 to 3 teaspoons milk

Heat oven to 375.

 

The refrigerator pie crusts come 2 per box.You only need one of the crusts to make this recipe (it will make 6 slices).

Place one of the crusts on a slightly greased large cookie sheet.

Mix the softened butter, pecans and brown sugar in a bowl. Spread the mixture over half of the pie crust and be sure to leave about 3/4 of an inch of crust edge with no mixture so you can seal it.

 

Brush the edge with a little water and fold the crust over the filling to make a half moon shaped Kringle. Sealthe edge by pressing twith a fork tine.  Prick the top with a fork a few times and bake for 17 to 22 minutes or until golden brown. 

 

Make the glaze while the Kringle is baking.  In a small bowl mix the powdered sugar vanilla and enough milk to create a drizzling consistency.  Drizzle over the top of the baked Kringle and allow to cool for at least 30 minutes. 

 

Cut into 6 triangles to serve. 

 

My opinion....this would have been great with a "real" (homemade) pie crust.  The Pillsbury pie crust always tastes kind of funny to me.  A little "off".  However, it looked great at tea time!  I'll probably try this again with a better crust. 

Raspberry Custard Kuchen

1 1/2 cups all-purpose flour, divided

1/2 teaspoon salt

1/2 cup cold butter or margarine

2 tablespoons whipping cream

1/2 cup sugar

3 cups fresh raspberries

TOPPING:

1 cup sugar

1 tablespoon all-purpose flour

2 eggs, beaten

1 cup whipping cream

1 teaspoon vanilla extract

In a bowl, combine 1 cup of the flour and the salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan.

Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.

For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 degrees F for 40-45 minutes or until lightly browned.

Serve warm or chilled. Store in refrigerator.           

Kind of gooey even though I baked it for an extra 10 minutes (1 hour total), but it is very tasty!  From allrecipes.com

    

Maple Cinnamon Pecan Pull-Aparts

Maple Cinnamon Pecan Pull-Aparts

1/2 cup chopped pecans
1/3 cup packed brown sugar
2 tablespoons butter or margarine, melted
1/4 cup sour cream
1 teaspoon maple flavor or vanilla
1 can (17.5 oz) Pillsbury® Grands!® Flaky Supreme refrigerated cinnamon rolls with icing

Heat oven to 350°F. Spray 8x4-inch loaf pan with cooking spray. In large bowl, mix all ingredients except cinnamon rolls with icing.

Separate dough into 5 rolls; set icing aside. Cut each roll into quarters; add to pecan mixture, tossing gently to coat. Spoon roll mixture into pan.

Bake 45 to 50 minutes or until deep golden brown. Cool 10 minutes. Turn upside down onto serving plate or platter. Spread with icing. Serve warm.

I don't remember where I found this recipe but it's probably from the Pillsbury website. Good...not as good as my Monkey Bread, but it'll do.

Blueberry Coffee Cake II

Blueberry Coffee Cake II
(Original at allrecipes.com)








2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/4 cup vegetable oil
3/4 cup white sugar
1 egg
1/2 cup milk
1 cup blueberries
1 tsp vanilla (my only tweak)

Topping:

1/3 cup all-purpose flour
1/2 cup white sugar
1/2 tsp ground cinnamon
1/4 cup butter, softened

Preheat the oven to 375^ F. Grease and flour a 9-inch pan. (I used Pam and had no problems) Sift together the flour, baking powder and salt. Set aside.

In a large bowl, whick together the oil, sugar and egg. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in the blueberries. Pour batter (it's extremely thick and should say "spoon batter" instead, because it cannot be "poured"!) into prepared pan. Cover with streusel topping.

For the topping, in a bowl, combine the flour, cinnamon and sugar. Cut in the butter until mixture resembles coarse crumbs.

Bake for 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

This recipe had an average rating of 4.5 stars by 53 reviewers. I'm baffled...and disappointed. The topping was very good, but the cake itself was flavorless and bland and very dry. I'd only give it 2 stars.