[CnD] recipes: raspberry preserves coffee cake

Eileen Scrivani etscrivani at verizon.net
Thu Dec 13 00:10:43 EST 2018


Thanks. This too sounds good. Just not the original recipe I had for a very long time. 


Eileen
From: Dena Polston via Cookinginthedark 
Sent: Wednesday, December 12, 2018 10:38 PM
To: cookinginthedark at acbradio.org 
Cc: Dena Polston 
Subject: [CnD] recipes: raspberry preserves coffee cake

I don't know if this is what you are looking for. Please see a couple of recipes below along with an orange cake recipe. I hope the fractions turned out correctly. Wishing everyone on the list a very merry Christmas and a very happy 2019!

Dena Polston, from Indiana

 

 

Landolakes <https://www.landolakesinc.com/> 

 

 

Raspberry Almond Streusel Coffee Cake

Raspberry preserves create an attractive swirl in this coffee cake.

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12 

servings 

25 min

PREP TIME

1 hr 20 min

TOTAL TIME

 

Ingredients

Coffee Cake

 

2 cups all-purpose flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/4 teaspoon salt 

3/4 cup sugar 

1/2 cup Land O Lakes® Butter <https://www.landolakes.com/products/butter-spreads/salted-butter/> , softened 

2 large Land O Lakes® Eggs <https://www.landolakes.com/products/eggs/brown-eggs/> 

1 teaspoon almond extract 

3/4 cup buttermilk  <https://www.landolakes.com/recipe/19778/raspberry-almond-streusel-coffee-cake/#substitution>  

1/2 cup seedless red raspberry preserves 

 

 

Topping

 

3 tablespoons all-purpose flour 

1 tablespoon sugar 

2 tablespoons cold Land O Lakes® Butter <https://www.landolakes.com/products/butter-spreads/salted-butter/> , cut into chunks 

3 tablespoons uncooked quick-cooking oats 

3 tablespoons sliced almonds 

 

*Substitute 2 teaspoons vinegar or lemon juice and enough milk to equal 3/4 cup. Let stand 5 minutes.

 

How to make

1. STEP 
2. 1

Heat oven to 350°F. Grease 9-inch springform pan; set aside. 

3. STEP 2

Combine 2 cups flour, baking powder, baking soda and salt in bowl; set aside. 

4. STEP 3

Combine 3/4 cup sugar and 1/2 cup butter in another bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs and almond extract; continue beating, scraping bowl often, until well mixed. Beat at low speed, gradually adding flour mixture alternately with buttermilk, until well mixed. Spread batter into prepared pan. Spoon preserves over batter. Using spatula or knife, swirl preserves into batter. 

5. STEP 4

Combine 3 tablespoons flour and 1 tablespoon sugar in bowl; cut in 2 tablespoons butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in oats and almonds. Sprinkle over batter. 

6. STEP 5

Bake 45-55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack; remove sides of pan. 

Tip #1

A springform pan makes the coffee cake easy to remove. It has a clamp on the side which can be released to separate the sides from the bottom. 

Nutrition

Nutrition  

290 Calories

12 Fat (mg)

60 Cholesterol (mg)

270 Sodium (mg)

42 Carbohydrates (g)

1 Dietary Fiber

5 Protein (g)

 

Orange-flavored mini cakes frosted with orange frosting. Pipe frosting and garnish with orange slices for a real crowd pleaser.

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24 petite cakes 

30 min

PREP TIME

60 min

TOTAL TIME

Ingredients

 

Cupcakes

 

1/2 cup sugar 

1/4 cup Land O Lakes® Butter <https://www.landolakes.com/products/butter-spreads/salted-butter/> , softened 

2 tablespoons orange juice concentrate, thawed 

1 large Land O Lakes® Egg <https://www.landolakes.com/products/eggs/brown-eggs/> 

2 tablespoons freshly grated orange zest 

1/2 teaspoon vanilla 

3/4 cup all-purpose flour 

1/4 teaspoon salt 

1/4 teaspoon baking powder 

1/8 teaspoon baking soda 

2 tablespoons buttermilk  <https://www.landolakes.com/recipe/19319/orange-petite-cakes/#substitution>  

 

Frosting

 

2 cups powdered sugar 

1/4 cup Land O Lakes® Butter <https://www.landolakes.com/products/butter-spreads/salted-butter/> , softened 

1 tablespoon orange juice concentrate, thawed 

1 teaspoon vanilla 

2 to 3 tablespoons Land O Lakes® Heavy Whipping Cream <https://www.landolakes.com/products/whipping-cream-and-half-half/heavy-whipping-cream/> 

Garnish

Candied orange fruit slices, cut into wedges, if desired 

 

*Substitute 1/8 teaspoon vinegar or lemon juice and enough milk to equal 2 tablespoons; let stand 5 minutes.

 

How to make

1. STEP 1

Heat oven to 325°F. Place paper baking cups into 24 mini (1 1/4-inch) muffin pan cups. Set aside. 

2. STEP 2

Combine sugar and 1/4 cup butter in bowl; beat at medium speed until creamy Add orange juice concentrate, egg, orange zest and vanilla; continue beating until well mixed. Add flour, salt, baking powder and baking soda; beat at low speed until well mixed. Add buttermilk; continue beating until smooth. 

3. STEP 3

Spoon batter evenly into prepared muffin pan cups. Bake 14-16 minutes or until toothpick inserted in center comes out clean. Cool completely. 

4. STEP 4

Place all frosting ingredients except whipping cream in bowl. Beat at medium speed, adding enough whipping cream for desired spreading consistency. 

5. STEP 5

Pipe or frost cupcakes; garnish with orange slices, if desired. 

Tip #1

To make ahead, bake cupcakes as directed; cool completely. Place unfrosted cupcakes in resealable plastic freezer bag. Freeze up to 2 months. Let stand at room temperature until thawed. Prepare frosting as directed. Frost cupcakes. 

Nutrition

Nutrition  

120 Calories

4.5 Fat (mg)

20 Cholesterol (mg)

75 Sodium (mg)

18 Carbohydrates (g)

0 Dietary Fiber

1 Protein (g)

 

Raspberry-Oat Coffee Cake

From: geniuskitchen.com

 



READY IN:


1hr 15mins 


SERVES:


12-16 


 


1 (1/4 ounce) package active dry yeast <https://www.geniuskitchen.com/about/yeast-62> 

1 cup warm water <https://www.geniuskitchen.com/about/water-459>  (110 to 115 degrees)

1/2 cup margarine <https://www.geniuskitchen.com/about/margarine-421>  or 1⁄2 cup butter <https://www.geniuskitchen.com/about/butter-141> 

3 1/2 cups all-purpose flour <https://www.geniuskitchen.com/about/flour-64> 

1/2 cup rolled oats <https://www.geniuskitchen.com/about/oatmeal-465> 

1/2 cup milk <https://www.geniuskitchen.com/about/milk-360> 

3 beaten eggs <https://www.geniuskitchen.com/about/egg-142> 

1/3 cup brown sugar <https://www.geniuskitchen.com/about/brown-sugar-375> , firmly packed

1/2 teaspoon salt <https://www.geniuskitchen.com/about/salt-359> 

1/2 cup seedless raspberry preserves

1/4 cup chopped almonds

1/4 cup all-purpose flour <https://www.geniuskitchen.com/about/flour-64> 

1/4 cup sugar <https://www.geniuskitchen.com/about/sugar-139> 

1/4 cup rolled oats <https://www.geniuskitchen.com/about/oatmeal-465> 

1/2 teaspoon ground cinnamon <https://www.geniuskitchen.com/about/cinnamon-324> 

3 tablespoons margarine <https://www.geniuskitchen.com/about/margarine-421>  or 3 tablespoons butter <https://www.geniuskitchen.com/about/butter-141> 


 


 


 


 


Powdered Sugar Icing


 

3/4 cup sifted powdered sugar <https://www.geniuskitchen.com/about/powdered-sugar-140> 

1/2 teaspoon vanilla <https://www.geniuskitchen.com/about/vanilla-350> 

2 -3 teaspoons milk <https://www.geniuskitchen.com/about/milk-360> 


 


1. Proof yeast in warm water.
2. Meanwhile, in a mixer bowl beat the margarine or butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the flour, the rolled oats, milk, eggs, brown sugar, salt, and the yeast mixture.
3. Beat on low speed of an electric mixer for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat or stir in the remaining flour till well blended.
4. Grease two 8-inch round baking pans or one 13x9x2-inch baking pan. Spread half of the dough evenly in prepared pans.
5. Combine the preserves and the almonds. Spread preserves mixture evenly over dough in pans. Spoon remaining dough in small mounds on top of the preserves mixture, covering as much of the preserves as possible.
6. For topping, in a mixing bowl combine the 1/4 cup flour, the sugar, oats, and cinnamon. Cut in the margarine or butter to make a crumb mixture. Sprinkle topping evenly over top layer of dough. Cover and let rise in a warm place till nearly double (30 or 40 minutes).
7. Bake in a 350 degree oven for 30 to 35 minutes for the 8-inch round pans or 35 to 40 minutes for the 13x9x2-inch pan. Cool slightly.
8. Drizzle with Powdered Sugar Icing: In a mixing bowl stir together the powdered sugar and vanilla. Stir in enough of the milk to make an icing of drizzling consistency.
9. Note: times are approximate.

 

From: Marilyn Pennington via Cookinginthedark [mailto:cookinginthedark at acbradio.org] 
Sent: Wednesday, December 12, 2018 9:34 PM
To: cookinginthedark at acbradio.org
Cc: Marilyn Pennington
Subject: [CnD] Cannot Find!

 

I have looked and looked for a raspberry coffee cake that has oatmeal.  I

cannot find anything.

 

 

Marilyn

 

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