Raspberry Blood Orange Coffee Cake
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A layer of cream cheese and raspberries turns this coffee cake from ordinary to fantastic. Plus, with the flavors of blood orange, the cake has a bright pop of citrus that's the perfect complement!
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INGREDIENTS
FOR THE FILLING
- 1 8-ounce package cream cheese, room temperature
- 1/2 cup sugar
- 1 egg
- 1 tablespoon blood orange zest
- 2 tablespoons blood orange juice
- 2 cups fresh raspberries
FOR THE STREUSEL
- 3/4 cup flour
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 tablespoon cinnamon
- 1 cup sliced almonds
- 5 tablespoons butter, melted
FOR THE CAKE
- 2 1/4 cups flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 sticks unsalted butter
- 3 eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
INSTRUCTIONS
Preheat oven to 350 degrees Fahrenheit.
FOR THE FILLING
In a medium bowl, mash the cream cheese with a spatula to soften and mix. Add the sugar and stir to incorporate. Beat in the egg, orange zest, and orange juice. Stir until mostly smooth and set aside.
FOR THE STREUSEL
In a large bowl, combine the flour, granulated sugar, brown sugar, cinnamon, and almonds. Stir to mix evenly.
Pour in the melted butter and mix until the mixture resembles wet sand. Set aside.
FOR THE CAKE
In the bowl of a stand mixer, combine the flour, sugar, baking powder, baking soda, and salt. Mix to evenly incorporate.
With the mixer running on low speed, add the butter one tablespoon at a time, allowing each to mix in for 30 seconds before adding the next.
While mixing, combine the eggs, sour cream, and vanilla. Whisk to break up eggs and incorporate into the sour cream.
Pour the wet mixture into the dry ingredients and mix until just incorporated, 2 minutes.
TO ASSEMBLE THE CAKE
Spray the tube pan with nonstick baking spray.
Spread 2/3 of the cake batter in the bottom of the pan. Dollop the cream cheese filling on top and spread evenly. Sprinkle the raspberries over the filling, pressing slightly into the filling. Continue by spreading the final 1/3 of the cake over the raspberries. The batter will be difficult to spread evenly, so do not fret if some raspberries are noticeable.
Bake in a preheated oven 60-75 minutes until a skewer inserted in cake comes out mostly clean. The cake will have risen and the streusel will be dry.
Remove from the oven and cool in the pan for 1 hour.
Loosen sides of cake with a knife and remove from tube pan. Cool an additional 2 hours before slicing.
#bloodorange #coffeecake #raspberry
Raspberry Cheesecake Crumb Cake (EASY RECIPE)
This Raspberry Cheesecake Crumb Cake is a delicious combo of two desserts: crumb cake and raspberry cheesecake. This easy dessert recipe gives you two cakes packed into one amazing treat. The crust and topping are made from the same mixture, so it means much less work and less dirty dishes, too! And the best part about this Raspberry Cheesecake Crumb Cake is that delicious raspberry cheesecake filling is hidden inside crumb cake. And that is what makes this cake totally acceptable breakfast cake, right?! At least that’s my perfect excuse to eat dessert as soon as I get out of bed.
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#rasberrycake #cheesecake #summercake
Easy Blueberry Coffee Cake Recipe
Tender and moist, you will look forward to waking up to this Blueberry Coffee Cake. Loaded with fresh blueberries and topped with a crumbly cinnamon streusel, this coffee cake is perfect for breakfast or as a snack. This will become your family’s new favorite recipe!
RECIPE:
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Raspberry Coffee Cake Recipe
This is my grandmother's recipe.
Here's the recipe:
Ingredients:
(cake)
2 cups Packaged Biscuit Mix
4 oz Cream Cheese
¼ cup Butter
1 tbsp Granulated Sugar
⅓ cup Milk
½ cup (generous) Raspberry Jam or Preserves (Note: Jelly will mostly leak out of the cake.)
(drizzle)
1 cup Powdered Sugar
1-½ to 2-½ tbsp Milk or Cream
¼ tsp Vanilla Extract
¼ tsp Butter Flavoring (optional)
Instructions (cake):
Preheat oven to 425-degrees.
Cut Cream Cheese, Butter and Sugar into Biscuit Mix until crumbly. Blend in ⅓ cup Milk. Dough will be sticky.
Roll out a 12” x 8” rectangle between two sheets of waxed paper or parchment.
Peel off one side and turn out onto the baking sheet. (You may want to use a sheet with sides to catch any escaping raspberry liquids). Peel off the second sheet.
Spread Raspberry Jam lengthwise down the center of the dough.
Make 2-½ inch cuts at 1 inch intervals along long sides of dough.
Fold strips over filling.
Bake at 425-degrees for 10 to 15 minutes (until golden brown).
Instructions (drizzle):
Gradually add Milk (or Cream) to Powdered Sugar to obtain desired thickness.
Stir in Vanilla (and optional Butter Flavoring) to icing.
Drizzle warm coffee cake with icing.
Serving:
Allow to cool briefly before slicing at previously cut intervals and down the center.
Serve warm, cold, or at room temperature. It’s all good!
Raspberry Coffee Cake Baking Tutorial with Chef Gail Sokol. Full Recipe and Instructions!
Chef Gail uses her Danish Pastry in a Hurry dough to create this delicious, simple, flaky Raspberry Coffee Cake. Subscribe for more baking tutorials and DIY tips with Chef Gail Sokol!