Description
This Raspberry Cream Cheese Coffee Cake is a moist and tender cake layered with a rich cream cheese filling and fresh raspberries, topped with a sweet cinnamon crumble. Perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Raspberry Layer
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
- 1/4 cup granulated sugar
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or a springform pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Then, add eggs one at a time, beating well after each addition. Stir in the vanilla extract for flavor.
- Combine Batter: Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream—start and end with the dry ingredients. Mix everything until just combined to keep the batter tender.
- Prepare Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
- Toss Raspberries: In another small bowl, gently toss the raspberries with 1/4 cup of sugar to lightly sweeten and soften them.
- Assemble Layers: Spread half of the cake batter evenly into the prepared pan. Next, layer the cream cheese filling over the batter, followed by the sugared raspberries. Finally, top with the remaining cake batter.
- Make Crumble Topping: For the topping, combine the flour, sugar, softened butter, and ground cinnamon. Mix until the mixture becomes crumbly. Sprinkle this crumble evenly over the top of the assembled cake.
- Bake: Place the cake pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
- Cool Cake: Let the coffee cake cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely to avoid sogginess.
- Serve: Serve the coffee cake warm or at room temperature, ideally alongside a cup of coffee or tea for a delightful treat.
Notes
- Use fresh or thawed raspberries that are well-drained to prevent excess moisture in the cake layers.
- Ensure the butter and cream cheese are softened to room temperature for smoother mixing and better texture.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor and added protein.
- If using a springform pan, place a baking sheet underneath to catch any potential drips.
- Store leftovers wrapped tightly in the refrigerator for up to 3 days; warm before serving for best texture.
