This Raspberry Ripple Coffeecake has always had a special place in my baking repertoire. A rich, quick to make treat for breakfast or snacking, this has a crumb topping. Eaten warm or room temperature, coffeecakes are always a treat.
While this cake highlights raspberry, any favorite flavor jam can be substituted. This Raspberry Ripple Coffeecake is usually made in a 9 inch round pan, but I decided to alter the sizes to make a smaller cake and also feature regular and large Texas size cupcake pans for individual treats.
The cream cheese in the batter makes a particularly moist coffeecake that keeps well.
One last note, these freeze extremely well. Just cool completely, pop into freezer proof bags and tuck into the freezer where they will await your pleasure at a later time.
I prefer to reheat in a 350 degree oven where they will defrost and warm. The time will depend upon the size but range from 25 to 30 minutes for the large cakes and 15 to 20 minutes for the individual ones.
Speedy to make, easy to enjoy this Raspberry Ripple Coffeecake is a delight anytime.
Crumb Topping4 tablespoons (1/2 stick) butter, softened
1/2 cup sugar
1 teaspoon vanilla
1 egg yolk
3/4 cup flour (105 grams or 3 1/2 ounces)
1/2 cup cake flour* (50 grams or 1 3/4 ounces)
Water, if needed
*If you don’t have cake flour, use 1 cup + 3 tablespoons all purpose flour.
Cream the butter and sugar until light. Add the vanilla and egg yolk, mixing completely. Add the flour and mix until large crumbs form. If they do not, add water 1 teaspoon at a time. Do not over mix. Set aside.
Raspberry Ripple Coffeecake1 3/4 cup all purpose flour (240 grams or 8 1/2 ounces)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
8 ounces cream cheese, softened
4 ounces (1 stick) butter, softened
1 cup sugar
1/4 cup milk
1 teaspoon almond extract
1/2 cup raspberry jam
Preheat the oven to 350 degrees. Line the bottom of selected pans with parchment paper and spray the paper and sides of pans. I cut small circles of parchment for the cupcake pans. This is optional but I highly suggest it. Set aside.
Combine the flour, baking powder, baking soda and salt. Whisk together and set aside.
In the same mixing bowl as the crumbs were made, cream the cheese, butter and sugar until light. Add the eggs, milk and almond extract and beat until well mixed. Add the flour mixture and beat on low until well blended.
Select from the following. Bake according to the times given or until a tester comes out clean. The crumbs will be golden brown when done.
I am showing photos for one large cake but the technique is the same no matter what size kyou are using.
1 – 9×2 inch round pan – use half the batter in the bottom, all the jam to within about and inch from the edge and top with the remaining batter. Top with all the crumbs. Bake for 50 to 60 minutes until the crumbs are golden and a tester comes out clean.
2 – 6×2 inch round pans – use 1/4 the batter in each pan. Top with 1/2 the jam and and the half the remaining batter over the jam in each pan. Top each pan with half the crumbs. Bake for 30 to 40 minutes.
3 – About 6 large muffin size – use about 1/2 cup batter per muffin, dividing in half. Bake for about 25 to 30 minutes.
4 – About 10 regular muffin size – use about 1/4 cup batter per muffin, dividing in half. Bake for about 20 to 25 minutes.
Top with the crumbs, all of them for the 9”, half for the two 6”, and divide as needed for the muffin tins.
Cool and sprinkle with powdered sugar.