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4th of July | Showers & Parties | S'mores Desserts | Birthdays

Raspberry-White Chocolate Coffee Cake

Raspberries and white chocolate star in a glazed, streusel-topped coffee cake.

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( 13 Ratings)

13 Ratings

5 Stars 46%

4 Stars 23%

3 Stars 15%

2 Stars 8%

1 Stars 8%

Member Reviews ( 6 )
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  • Prep Time 20 min
  • Total Time 1 hr 30 min
  • Servings 12

Ingredients

Streusel

1/2
cup packed brown sugar
1/2
cup white vanilla baking chips
1/3
cup Gold Medal® all-purpose flour
1/4
cup butter or margarine, softened

Coffee Cake

1 1/2
cups Gold Medal® all-purpose flour
3/4
cup granulated sugar
2
teaspoons baking powder
1/4
cup butter or margarine, softened
1/2
cup milk
1
egg
2
cups fresh or frozen loose-pack raspberries

Glaze

1/2
cup white vanilla baking chips
2
tablespoons light corn syrup
1 1/2
teaspoons water

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Directions

  • 1 Heat oven to 350ºF. Grease bottom and sides of 10-inch angel food (tube cake) pan with shortening or cooking spray; lightly flour. In small bowl, mix all streusel ingredients; set aside.
  • 2 In large bowl, beat all coffee cake ingredients except raspberries with electric mixer on low speed until moistened. Beat on medium speed 1 minute, scraping bowl occasionally.
  • 3 Spread two-thirds of the batter in pan. Top with raspberries. Carefully spread remaining batter over raspberries. Sprinkle streusel over batter.
  • 4 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean and top is golden brown.
  • 5 Cool coffee cake 10 minutes. Meanwhile, in 1-quart saucepan, heat all glaze ingredients over low heat, stirring constantly, until mixture is smooth and thin enough to drizzle. Remove coffee cake from pan. Drizzle glaze over warm coffee cake. Serve warm.

EXPERT TIPS

Expert Tips

Use semisweet chocolate chips for the white vanilla baking chips.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
130),
% Daily Value
Total Fat
14g
14%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
40mg
40%;
Sodium
190mg
190%;
Total Carbohydrate
54g
54%
(Dietary Fiber
2g
2%
  Sugars
36g
36%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
4%;
Calcium
10%;
Iron
8%;
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All
Posted 6/21/2011 10:49:50 AM REPORT ABUSE CateC_BettyCrocker_MOD said:
Rating:
RE GrannyJannie: Grease bottom and sides of 10-inch angel food cake pan (with removable bottom); lightly flour. After baking the coffee cake, cool upright 10 minutes. Place a cooling rack on top of the pan and invert, may want to gently run a knife around the edge before inverting. Once the cake is inverted with the side of the pan removed, a knife can gently be run between the bottom of the cake and cake pan bottom if necessary. Then place a serving platter on the "top" of the cake and invert again.
This reply was: Helpful  Inspiring
Posted 6/10/2011 1:00:34 PM REPORT ABUSE GrannyJannie said:
Rating:
Can someone tell me how to get this out of the pan and have it end up right side up without destroying it?? What is your trick please... thank you
This reply was: Helpful  Inspiring
Posted 2/25/2011 5:53:32 PM REPORT ABUSE mama-bear-3 said:
Rating:
This was so easy to make and my husband really enjoyed the coffee cake that he has it for dessert. We will make again and again.
This reply was: Helpful  Inspiring
1 - 3 of 6 Reviews View All

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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