Raspberry Coffee Cake
Raspberry Coffee Cake offers a delightful combination of flaky pastry and sweet raspberry preserves, perfect for breakfast or brunch. Its tender, buttery layers are infused with fruity flavor, making it an inviting treat for family and guests alike. Easy to prepare and visually appealing, it pairs well with coffee or tea.
Ingredients
Instructions
- Cut the cream cheese, margarine, and biscuit mix together until it resembles coarse meal.
- Add milk and stir until combined.
- Place the mixture on a floured board and knead for 10 minutes.
- Roll the dough between waxed paper into a 12 x 8-inch rectangle.
- Spread raspberry preserves evenly over the dough, leaving a 1/2 inch border.
- Fold the sides of the dough to the center and pinch the ends together to seal.
- Place the folded dough on a greased baking sheet.
- Cut 1 1/2-inch slits toward the center at 1-inch intervals, cutting one-third of the way through the dough.
- Bake at 400°F (200°C) for 20 to 25 minutes until golden brown.
Tips & Substitutions
For a creamier texture, consider using softened cream cheese instead of cutting it into the dough. If you don't have biscuit mix, you can substitute with 2 cups of all-purpose flour mixed with 1 tablespoon of baking powder and a pinch of salt. To enhance flavor, add a teaspoon of vanilla extract to the dough before kneading.
Serving Suggestions
This Raspberry Coffee Cake pairs beautifully with a hot cup of coffee or tea for breakfast or brunch. Serve alongside a fresh fruit salad or yogurt to add a refreshing touch. For a delightful dessert, consider serving it with a scoop of vanilla ice cream or whipped cream on the side.
Storage & Reheating
Store any leftover Raspberry Coffee Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Raspberry Coffee Cake contains roughly 512 calories, with 2g protein, 12g carbohydrates, and 52g fat. Note that it is relatively high in sodium, at 538mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of preserves?
Yes, you can use fresh or frozen raspberries instead of preserves. If using frozen, thaw and drain them before spreading on the dough. You may want to add a bit of sugar to sweeten if desired, as frozen raspberries can be more tart.
What can I substitute for margarine in this recipe?
You can substitute margarine with an equal amount of unsalted butter or coconut oil for a dairy-free option. Both will yield a similar texture and flavor, making them great alternatives in this recipe.
How can I make this recipe gluten-free?
To make the Raspberry Coffee Cake gluten-free, use a gluten-free biscuit mix or a blend of gluten-free all-purpose flour with a binding agent like xanthan gum. Ensure all other ingredients are gluten-free to maintain the integrity of the dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).