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Raspberry Cream Cheese Coffee Cake Recipe

Raspberry Cream Cheese Coffee Cake Recipe for Cozy Mornings

This Raspberry Cream Cheese Coffee Cake Recipe is a delightful treat with juicy raspberries and creamy filling, perfect for any gathering.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 8 oz Cream Cheese softened
  • 1 cup Sugar or sugar alternative
  • 1 each Egg White or aquafaba for vegan
  • 2 cups All-purpose Flour or gluten-free blend
  • 2 tsp Baking Powder ensure freshness
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 cup Butter or dairy-free margarine
  • 1 each Whole Egg
  • 1 each Egg Yolk or flax egg for vegan
  • 2 tsp Vanilla Extract or almond extract
  • 1 cup Sour Cream or dairy-free alternative
  • 1 cup Fresh Raspberries can use frozen
For the Topping
  • 1/4 cup Sugar (for topping) or brown sugar
  • 1/4 cup Additional Flour (for topping) match type used in cake
  • 1/4 cup Chilled Cubed Butter (for topping) very cold

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Mixing Bowls
  • whisk
  • Spatula

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or spray.
  2. Blend softened cream cheese and sugar until smooth, then add the egg white and mix until incorporated.
  3. Whisk together all-purpose flour, baking powder, baking soda, and salt in a separate bowl.
  4. Cream butter and sugar until light and fluffy, mix in the whole egg, egg yolk, and vanilla extract.
  5. Alternately add the dry ingredient mixture and sour cream to the creamed mixture until just combined.
  6. Spread half of the batter in the pan, layer the cream cheese filling, add raspberries, and top with remaining batter.
  7. Mix sugar, additional flour, and cubed butter for the streusel topping, then sprinkle it evenly over the cake.
  8. Bake for 40 to 45 minutes; use a toothpick to check for doneness.
  9. Cool the cake in the pan for 15-20 minutes, then run a knife around edges before removing from the pan.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Serve warm with whipped cream or a scoop of vanilla ice cream for extra indulgence.

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