↞ recipe box start page
Category: Coffee Cake
Prep Time: Cook Time: Total Time:
Filling
1 (12 ounce) package frozen raspberries
1/4 cup granulated sugar
1 tbsp cornstarch
for the batter
2 1/4 cups flour
3/4 cup sugar
3/4 cup cold butter, sliced into thin pats
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 egg
3/4 cup buttermilk
Preheat oven to 350. Grease and flour a 10 inch round tart pan that has a removable bottom; set aside.
To make the raspberry filling: in a heavy-bottomed saucepan, combine raspberries, sugar and cornstarch over medium heat; cook and stir until thickened and bubbly. Remove from heat. Push raspberry mixture through a fine, mesh sieve, discarding seeds and pulp. Set filling aside to cool slightly; alternatively you may store airtight, refrigerate and use within 3 days.
To make the tea cake batter: in a large mixing bowl, stir together flour and sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. *Measure and set aside 1/2 cup of this flour-crumb mixture and reserve for crumb topping. To remaining flour mixture add baking powder, baking soda and salt; stir well to combine. Make a well in the center of flour mixture to accept wet ingredients.
In a small mixing bowl, beat egg; stir in buttermilk until combined. Add all at once to the well you just created in the center of the flour mixture. Stir gently until just moistened; batter will be thick. Spread two-thirds of this batter over the bottom and up 1 inch of the sides of prepared tart pan, using fingers to pat into place if necessary. Next, carefully spread the prepared raspberry filling on top of this batter. In small, irregular mounds, drop remaining batter on top of filling, spreading ever-so-gently with fingers or back of spoon if necessary. Allow mounds of batter to rest atop raspberry filling without pressing into bottom layer of batter. Sprinkle entire cake with the *reserved flour-crumb topping.
In the center of a preheated oven, baked tea cake at 350 degrees F for approximately 30-35 minutes or until a wooden toothpick inserted in center of cake comes out clean (filling will turn toothpick red). The cake should appear lightly browned (baking times may vary from oven to oven, so keep a close eye on your cake after 30 minutes). When tea cake is properly baked, remove tart pan from oven and allow to cool on wire rack for 15 minutes. When time has elapsed, remove cake from tart pan and place on cake stand or serving plate.
Cut cake into wedges or squares and serve warm.
view more member recipes
RASPBERRY RIPPLE TEA CAKE
view my recipes
print
save
Category: Coffee Cake
Prep Time: Cook Time: Total Time:
Filling
1 (12 ounce) package frozen raspberries
1/4 cup granulated sugar
1 tbsp cornstarch
for the batter
2 1/4 cups flour
3/4 cup sugar
3/4 cup cold butter, sliced into thin pats
1/2 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 egg
3/4 cup buttermilk
Preheat oven to 350. Grease and flour a 10 inch round tart pan that has a removable bottom; set aside.
To make the raspberry filling: in a heavy-bottomed saucepan, combine raspberries, sugar and cornstarch over medium heat; cook and stir until thickened and bubbly. Remove from heat. Push raspberry mixture through a fine, mesh sieve, discarding seeds and pulp. Set filling aside to cool slightly; alternatively you may store airtight, refrigerate and use within 3 days.
To make the tea cake batter: in a large mixing bowl, stir together flour and sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. *Measure and set aside 1/2 cup of this flour-crumb mixture and reserve for crumb topping. To remaining flour mixture add baking powder, baking soda and salt; stir well to combine. Make a well in the center of flour mixture to accept wet ingredients.
In a small mixing bowl, beat egg; stir in buttermilk until combined. Add all at once to the well you just created in the center of the flour mixture. Stir gently until just moistened; batter will be thick. Spread two-thirds of this batter over the bottom and up 1 inch of the sides of prepared tart pan, using fingers to pat into place if necessary. Next, carefully spread the prepared raspberry filling on top of this batter. In small, irregular mounds, drop remaining batter on top of filling, spreading ever-so-gently with fingers or back of spoon if necessary. Allow mounds of batter to rest atop raspberry filling without pressing into bottom layer of batter. Sprinkle entire cake with the *reserved flour-crumb topping.
In the center of a preheated oven, baked tea cake at 350 degrees F for approximately 30-35 minutes or until a wooden toothpick inserted in center of cake comes out clean (filling will turn toothpick red). The cake should appear lightly browned (baking times may vary from oven to oven, so keep a close eye on your cake after 30 minutes). When tea cake is properly baked, remove tart pan from oven and allow to cool on wire rack for 15 minutes. When time has elapsed, remove cake from tart pan and place on cake stand or serving plate.
Cut cake into wedges or squares and serve warm.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Raspberry Ripple Cake
by sgre52160
Cake: 1 pkg white cake mix 1 1/4 cups white cranberry juice 1/3 cup vegetable oil 3 egg whites 6 tbsp red raspberry preserves 1/8 tsp red food color Glaze: 1/2 cup red raspberry preser
by sgre52160
Cake: 1 pkg white cake mix 1 1/4 cups white cranberry juice 1/3 cup vegetable oil 3 egg whites 6 tbsp red raspberry preserves 1/8 tsp red food color Glaze: 1/2 cup red raspberry preser
Chocolate Ripple Coffee Cake
by sgre52160
1 tbsp softened unsalted butter For the streusel topping: 4 tbsp unsalted butter 2/3 cup flour 1/4 cup toasted pecans, coarsely chopped 2 tbsp sugar 2 tbsp light brown sugar 1/2 tsp ground c
by sgre52160
1 tbsp softened unsalted butter For the streusel topping: 4 tbsp unsalted butter 2/3 cup flour 1/4 cup toasted pecans, coarsely chopped 2 tbsp sugar 2 tbsp light brown sugar 1/2 tsp ground c
Strawberry Ripple Coffee Cake
by sgre52160
1 10-oz pkg frozen, sweetened, sliced strawberries or red raspberries, thawed 1 tbsp cornstarch 2 1/4 cups flour 3/4 cup sugar 3/4 cup butter 1/2 tsp baking powder and baking soda 1/8 tsp salt
by sgre52160
1 10-oz pkg frozen, sweetened, sliced strawberries or red raspberries, thawed 1 tbsp cornstarch 2 1/4 cups flour 3/4 cup sugar 3/4 cup butter 1/2 tsp baking powder and baking soda 1/8 tsp salt
Triple Lemon Ripple Cake
by sgre52160
Filling 1 egg 1 (8 oz) pkg cream cheese, softened 2 tbsp lemon juice 1/3 cup sugar 2 tsp flour 2 tbsp lemon juice Batter 1/2 c butter 1 1/2 c sugar 3 eggs 3 tbsp lemon juic
by sgre52160
Filling 1 egg 1 (8 oz) pkg cream cheese, softened 2 tbsp lemon juice 1/3 cup sugar 2 tsp flour 2 tbsp lemon juice Batter 1/2 c butter 1 1/2 c sugar 3 eggs 3 tbsp lemon juic
Fudge Pecan Ripple Layer Cake
by sgre52160
Cake: 1/2 cup shortening 1 1/2 cups sugar 2 large eggs 1 2/3 cups flour 2/3 cup cocoa 1 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups buttermilk 1 tbsp plus 1 tsp vanilla extract, divided use
by sgre52160
Cake: 1/2 cup shortening 1 1/2 cups sugar 2 large eggs 1 2/3 cups flour 2/3 cup cocoa 1 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups buttermilk 1 tbsp plus 1 tsp vanilla extract, divided use
view more member recipes
related CDKitchen recipes
Blueberry Ripple Cake
Raspberry Chocolate Fudge Red Velvet Cake
Raspberry Poke Cake
Dark Chocolate And Raspberry Layer Cake
Easy Cake Mix Raspberry Bars
Chocolate Raspberry Filled Cake
Whipped Cream Frosting With Raspberry Sauce
Simple Chocolate-Raspberry Mousse Cake
Fresh Raspberry Cream Cake
Carnival Ice Cream Cake