Description
This Raspberry Cream Cheese Coffee Cake is a delightful blend of tender cake, creamy raspberry-cream cheese filling, and a buttery crumb topping. Perfect for breakfast, brunch, or a sweet snack, it features fresh or frozen raspberries that add a burst of tart flavor balanced by a smooth cream cheese layer, all baked to golden perfection.
Ingredients
Scale
Filling
- 1/4 cup sugar
- 8 oz cream cheese (softened)
- 1 egg white
- 1 cup raspberries (fresh or frozen)
Cake Batter
- 1.5 cups flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tbsp butter (softened)
- 1 egg
- 1/2 cup granulated sugar
- 1 egg white
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
Crumb Topping
- 1/3 cup sugar
- 1/2 cup flour
- 3 tbsp butter (cold & cubed)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly with nonstick cooking spray to prevent sticking. Set it aside while you prepare the batter and filling.
- Make the Filling: In a mixing bowl, combine the softened cream cheese and 1/4 cup sugar. Using an electric hand mixer, beat until the mixture is creamy and smooth. Add 1 egg white and continue mixing until fully incorporated. Gently fold in the raspberries, trying not to break them up too much, then set this filling mixture aside.
- Prepare the Cake Batter: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, cream the softened butter and 1/2 cup granulated sugar until light and fluffy. Add the egg and 1 egg white, beating well to combine. Stir in the sour cream and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing gently just until combined to avoid overmixing.
- Assemble the Cake: Pour half of the cake batter into the prepared springform pan and spread evenly. Spoon the cream cheese and raspberry filling evenly over the batter layer. Carefully dollop and spread the remaining cake batter over the filling, covering it completely.
- Make the Crumb Topping: In a small bowl, mix the 1/3 cup sugar and 1/2 cup flour. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the assembled cake in the pan.
- Bake the Cake: Place the springform pan in the preheated oven and bake for about 45 minutes, or until a toothpick inserted in the cake portion (avoiding the filling) comes out clean. The topping should be golden brown and slightly crunchy.
- Cool and Serve: Remove the coffee cake from the oven and allow it to cool in the pan for at least 20 minutes. Then, carefully remove the side of the springform pan. Serve warm or at room temperature, perfect with a cup of coffee or tea.
Notes
- Use fresh or frozen raspberries; if using frozen, do not thaw before mixing to prevent excess moisture.
- For a richer flavor, ensure the cream cheese and butter are fully softened before mixing.
- Do not overmix the batter to maintain a tender crumb.
- Make sure to grease the springform pan well to avoid sticking.
- This cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Rewarm slices gently before serving for a fresh-baked taste.
