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Full Online Book HomeLearning KitchenCakesandfrostings - Coffee Cake Raspberry Swirl
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Cakesandfrostings - Coffee Cake Raspberry Swirl Post by :John47 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2890

Click below to download : Cakesandfrostings - Coffee Cake Raspberry Swirl (Format : PDF)

Cakesandfrostings - Coffee Cake Raspberry Swirl

1/4 C Butter,softened
1/3 c sugar
1 egg
1 teaspoon vanilla
1 c flour
2 teaspoons baking powder
1/8 teaspoons salt
1/3 c milk
1/2 c raspberry preserves
2 Tab butter
2 Tab sugar
1/2 teaspoon cinnamon
1/4 c flour

Cream 1/4 c butter and 1/3 c sugar until light and fluffy. Stir in eggs and vanilla. Add the 1 c flour, baking
powder,salt and milk; mix well.

Pour into a greased 8-inch round baking pan and dot with the preserves.

Cut though the preserves with a butter knive to form swirls.

Mix 2 Tab butter, 2 Tab sugar, cinnamon and 1/4 c flour
in a bowl until crumbly. Sprinkle over the batter.
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1 1/2 c. brown sugar 1/2 c. butter 1 egg 1 c. buttermilk 1/2 tsp. soda 1/2 tsp. salt 1 1/2 tsp. vanilla 1 1/2 c. rhubarb, cut up Cream sugar and butter; add egg and beat well. Add sifted dry ingredients alternately with buttermilk and vanilla. Stir in rhubarb. Pour into 9 x 9 inch square pan. Mix 1 cup white sugar with 1 teaspoon cinnamon and sprinkle over top of cake mixture. Bake 40 minutes at 350 degrees.
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2 1/4 cups all purpose flour 3/4 cup sugar 3/4 cup butter, softened 1 cup sour cream 1 egg 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 tsp. salt 1 tsp. almond extract Filling: 1/4 cup sugar 1 (8 oz.) pkg. cream cheese, softened 1 egg 1/2 cup raspberry preserves 1/2 cup sliced almonds Heat oven to 350. In large mixer bowl, stir together flour and 3/4 cup sugar; cut in butter until crumbly. Reserve 1 cup crumb mixture for topping. Add sour cream, egg, baking powder, baking soda, salt and almond extract to remaining crumb mixture. Beat at medium
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