Raspberry-Oat Coffee Cake
"This is an "anytime" treat, especially for those "don't be late for school, where's my jacket, here's your lunch money" mornings. After a hectic morning, you can pour yourself a second cup of coffee, and enjoy a piece of this delicious coffeecake."
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
12-16
ingredients
- 1 (1/4 ounce) package active dry yeast
- 1 cup warm water (110 to 115 degrees)
- 1⁄2 cup margarine or 1/2 cup butter
- 3 1⁄2 cups all-purpose flour
- 1⁄2 cup rolled oats
- 1⁄2 cup milk
- 3 beaten eggs
- 1⁄3 cup brown sugar, firmly packed
- 1⁄2 teaspoon salt
- 1⁄2 cup seedless raspberry preserves
- 1⁄4 cup chopped almonds
- 1⁄4 cup all-purpose flour
- 1⁄4 cup sugar
- 1⁄4 cup rolled oats
- 1⁄2 teaspoon ground cinnamon
- 3 tablespoons margarine or 3 tablespoons butter
-
Powdered Sugar Icing
- 3⁄4 cup sifted powdered sugar
- 1⁄2 teaspoon vanilla
- 2 -3 teaspoons milk
directions
- Proof yeast in warm water.
- Meanwhile, in a mixer bowl beat the margarine or butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the flour, the rolled oats, milk, eggs, brown sugar, salt, and the yeast mixture.
- Beat on low speed of an electric mixer for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat or stir in the remaining flour till well blended.
- Grease two 8-inch round baking pans or one 13x9x2-inch baking pan. Spread half of the dough evenly in prepared pans.
- Combine the preserves and the almonds. Spread preserves mixture evenly over dough in pans. Spoon remaining dough in small mounds on top of the preserves mixture, covering as much of the preserves as possible.
- For topping, in a mixing bowl combine the 1/4 cup flour, the sugar, oats, and cinnamon. Cut in the margarine or butter to make a crumb mixture. Sprinkle topping evenly over top layer of dough. Cover and let rise in a warm place till nearly double (30 or 40 minutes).
- Bake in a 350 degree oven for 30 to 35 minutes for the 8-inch round pans or 35 to 40 minutes for the 13x9x2-inch pan. Cool slightly.
- Drizzle with Powdered Sugar Icing: In a mixing bowl stir together the powdered sugar and vanilla. Stir in enough of the milk to make an icing of drizzling consistency.
- Note: times are approximate.
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RECIPE SUBMITTED BY
FLUFFSTER
Bullhead City, Arizona
I would like to welcome you to my recipes. I have been with Food.com since 10/05.
My beloved husband, Tom, passed away 3 years ago. My world stopped. It's taken me all this time to find my way back to life without him.
I have been so blessed to have found my second, once in a lifetime. I've met an amazing man who is so good to me.
We moved from Las Vegas, Nevada to Bullhead City, Az. in February, and we love it here.
I have worked at Bally's and Paris hotel.casinos, in Las Vegas. I have seen some very famous entertainers, including Liza Minnelli, Penn and Teller, Ray Liotta, Dr. J (Julius Erving), Frank Sinatra and his wife Barbara Marx. and many, many more.
Cooking is my passion, and I am slowly, but surely beginning to venture into the world of baking. To me, cooking is so much easier because baking is so much more exact.
I love to make Italian and Mexican food the best, followed by Chinese and last, but by far the least, good old American food! How can you beat chicken fried steak, mashed potatoes and gravy?? I love to find several recipes and put my own spin on them and create a new recipe.
