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Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake for Sweet Mornings

This Raspberry Cream Cheese Coffee Cake is a beginner-friendly dessert that combines rich cream cheese and tangy raspberries for a delightful treat.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 8 oz Cream Cheese Ensure it's at room temperature for easier mixing.
  • 3/4 cup Sugar Substitute with sugar alternatives if desired.
  • 1 Egg White A whole egg can be used for a richer taste.
  • 1 cup All-Purpose Flour For a gluten-free version, swap with a gluten-free baking blend.
  • 2 tsp Baking Powder Essential for proper rising.
  • 1/2 tsp Baking Soda Essential for proper rising.
  • 1/4 tsp Salt A crucial ingredient for balance.
  • 1/2 cup Unsalted Butter Can substitute with margarine if needed.
  • 1 Egg Adds richness and helps with structure.
  • 1 Egg Yolk Increases richness, contributing to a tender crumb.
  • 1 cup Sour Cream Greek yogurt is an acceptable substitute.
  • 1 tsp Vanilla Extract Infuses flavor, enhancing the overall taste profile.
For the Streusel Topping
  • 1/2 cup Sugar Can reduce the amount for less sweetness.
  • 1 cup Flour Adds a crunchy texture.
  • 1/4 cup Butter Use chilled, cubed butter for best results.
For the Fruit Filling
  • 2 cups Raspberries Drain well if using frozen.

Equipment

  • Electric mixer
  • Mixing bowls
  • 9-inch springform pan
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a mixing bowl, beat the cream cheese and sugar until smooth. Add the egg white and blend until combined.
  3. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Cream together the butter and sugar until fluffy. Beat in the whole egg, egg yolk, and vanilla extract. Gradually add the dry ingredients alternately with the sour cream.
  5. Pour half of the cake batter into the springform pan, then spoon the cream cheese filling over the batter, and layer fresh raspberries. Top with remaining batter.
  6. Combine sugar, flour, and butter for the streusel topping until crumbly, and sprinkle over the cake batter.
  7. Bake for 40-45 minutes, checking for doneness with a toothpick.
  8. Cool the cake in the pan for 15-20 minutes, then transfer it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 42gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1.5mg

Notes

Ensure all ingredients are at room temperature for better mixing. Don't overmix the batter after adding dry ingredients to keep the cake tender.

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