Raspberry Cream Cheese Coffee Cake
A delightful coffee cake combining the sweetness of raspberries and creamy cheese for a perfect treat at any gathering.
Ingredients
For the Cake
- 2 cups all-purpose flour Light and fluffy base
- 1 tsp baking powder Essential leavening agent
- 1/2 tsp baking soda Essential leavening agent
- 1/2 tsp salt Enhances sweetness and balances flavors
- 1 cup granulated sugar Dissolves into the batter for a tender crumb
- 1/2 cup unsalted butter, softened Adds creamy texture and richness
- 2 large eggs Bind the ingredients together
- 1 tsp vanilla extract Offers fragrant essence
- 1 cup sour cream Ensures moisture and slight tanginess
For the Cream Cheese Filling
- 8 oz cream cheese, softened Luxuriously creamy filling
- 1/4 cup powdered sugar Adds sweetness to the mixture
- 1 tsp vanilla extract Enhances the cream cheese flavor
- 1/2 cup raspberry jam or fresh raspberries Provides bursts of tartness and color
For the Streusel Topping
- 1/2 cup brown sugar Adds depth and caramel flavor
- 1/4 cup all-purpose flour Used for the streusel topping
- 1/4 cup unsalted butter, softened Gives the streusel its crumbly texture
- 1/2 tsp cinnamon Enriches the flavors with warm, spicy notes
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with butter or non-stick spray.
- In a large mixing bowl, combine 2 cups of flour, 1 tsp of baking powder, 1/2 tsp of baking soda, and 1/2 tsp of salt. Whisk together.
- In another bowl, beat together 1 cup of granulated sugar and 1/2 cup of softened butter until light and creamy.
- Add 2 eggs, 1 tsp of vanilla extract, and 1 cup of sour cream to the butter-sugar mixture. Mix thoroughly.
- Gradually stir in the dry ingredients until just combined.
- In a separate bowl, beat the cream cheese, 1/4 cup of powdered sugar, and 1 tsp of vanilla extract until smooth.
Assembly
- Pour half of the cake batter into the prepared pan and spread it evenly.
- Layer the cream cheese mixture over the base, followed by spoonfuls of raspberry jam or fresh raspberries. Swirl through the batter.
- Pour the remaining cake batter on top, sealing in the cream cheese and raspberry filling.
- For the streusel, mix brown sugar, 1/4 cup flour, 1/4 cup softened butter, and 1/2 tsp cinnamon in a bowl until crumbly, then sprinkle over the top.
Baking
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best results, ensure all ingredients are at room temperature. Be gentle when folding the cream cheese mixture into the batter to maintain swirls.