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Raspberry Cream Cheese Coffee Cake Recipe

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★★★★★

4.9 from 173 reviews

This Raspberry Cream Cheese Coffee Cake is a delightful blend of moist, tender cake layered with a creamy, tangy cream cheese filling and fresh raspberries, topped with a crumbly streusel. Perfect for breakfast, brunch, or a cozy afternoon treat, this cake brings together the rich flavors of vanilla, sour cream, and fresh fruit with a buttery crumb topping.

Ingredients

Scale

For the Filling:

  • 1/4 cup sugar
  • 8 oz cream cheese, softened
  • 1 egg white
  • 1 cup raspberries, washed and well drained

For the Cake:

  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 5.5 tablespoons unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg + 1 egg yolk
  • 3/4 cup sour cream
  • 1 teaspoon vanilla extract

For the Streusel Topping:

  • 1/3 cup sugar
  • 1/2 cup flour
  • 3 tablespoons butter, chilled and cubed

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking. Set aside for later use.
  2. Make the cream cheese filling: In a mixing bowl, combine the softened cream cheese and sugar. Beat on medium-low speed until the mixture is smooth and creamy. Add the egg white and beat on low speed just until combined. Set the filling mixture aside.
  3. Prepare the dry ingredients for the cake: In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set this flour mixture aside.
  4. Cream butter and sugar: Using an electric mixer, cream softened butter and sugar on medium-low speed until light and fluffy, about 2-3 minutes.
  5. Add eggs and vanilla: Add the whole egg and egg yolk to the creamed butter mixture, then pour in vanilla extract. Beat again to combine well.
  6. Combine batter with dry ingredients and sour cream: Gradually add the flour mixture to the creamed mixture, alternating with sour cream, beginning and ending with the flour. Mix on low speed until just combined to avoid overmixing.
  7. Assemble cake layers: Pour the cake batter into the prepared pan and smooth the top with a spatula. Spread the cream cheese filling evenly over the cake batter. Then, gently place the raspberries evenly on top of the cream cheese layer.
  8. Make the streusel topping: In a small bowl, combine sugar, flour, and chilled cubed butter. Use a fork or pastry blender to cut the butter into the dry ingredients until the mixture forms pea-sized crumbly pieces.
  9. Add streusel topping and bake: Sprinkle the streusel topping evenly over the raspberries. Place the pan in the oven and bake for 40 to 45 minutes until a tester inserted into the cake’s center comes out clean.
  10. Cool and serve: Remove the cake from the oven and allow it to cool on a wire rack. Once cooled, run a thin knife around the edge to loosen the cake from the pan ring. Remove the ring carefully. Store the cake in the refrigerator and serve chilled or at room temperature.

Notes

  • Make sure raspberries are well drained to prevent excess moisture in the cake.
  • Use a springform pan for easy removal and neat presentation.
  • Chilling the butter for the streusel is key to achieving the perfect crumbly texture.
  • Do not overmix the batter once flour is added to keep the cake tender.
  • Store the cake in the fridge; it tastes best when slightly chilled.
  • This cake can be made a day ahead and kept refrigerated to enhance flavors.

Keywords: Raspberry coffee cake, cream cheese coffee cake, streusel coffee cake, homemade coffee cake, breakfast cake, easy coffee cake recipe

Find it online: https://deliciousdishspot.com/raspberry-cream-cheese-coffee-cake-recipe/