Indulge in the delightful flavors of our Raspberry Cream Cheese Coffee Cake! It’s a luscious fusion of moist buttery cake, smooth cream cheese filling, fresh raspberries, and crispy streusel topping. If you’re in the mood for a tangy, creamy, and incredibly light dessert that’s bursting with fruitiness, you need to try this coffee cake. It’s a sweet and savory pleasure that will leave your taste buds craving more!
My husband often jokes that this Raspberry Cream Cheese Coffee Cake was the key to winning his heart. From our early dating days, this cake has been a Sunday breakfast staple. Our little ones now join in the fun, eagerly waiting for the first bite every weekend. This recipe has not only brought joy and deliciousness to our family but has also become an irreplaceable part of our bonding moments.
Sweet & Savory Coffee Cake
Why This Raspberry Cream Cheese Dessert ?
This Raspberry Cream Cheese Coffee Cake is truly unique and here’s why:
– Tantalizing Taste: The blend of sweet and savory flavors creates an unforgettable experience.
– Fresh Ingredients: Using fresh raspberries and quality cream cheese ensures a luscious taste.
– Perfect for All Occasions:** Whether it’s a family gathering or a simple breakfast, this coffee cake fits perfectly.
Ingredients :
Filling:
– 225 grams (8 ounces) softened cream cheese
– 50 grams (1/4 cup) sugar
– 240 grams (1 cup) well-drained and washed raspberries
– 1 egg white
Cake:
– 1 whole egg + 1 egg yolk
– 180 grams (3/4 cup) sour cream
– 1/2 teaspoon baking soda
– 77 grams (5.5 tbsp) softened unsalted butter
– 100 grams (1/2 cup) sugar
– 190 grams (1 1/2 cups) all-purpose flour
– 1/2 teaspoon baking powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Streusel Topping:
– 60 grams (1/2 cup) flour
– 45 grams (3 tbsp) chilled and cubed butter
– 67 grams (1/3 cup) sugar
Cream Cheese and Raspberry Delight
How to Make Raspberry Cream Cheese Coffee Cake ?
1. Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan, greasing and lining with parchment paper.
2. For the filling, combine cream cheese and sugar on medium-low speed. Add egg white and beat on low. Set aside.
3. Mix flour, baking powder, baking soda, and salt for the cake batter.
4. Cream butter and sugar, then add egg, yolk, and vanilla. Gradually beat in flour mixture and sour cream.
5. Pour the batter into the pan, smooth the top, spread cream cheese filling, and add raspberries.
6. Mix sugar, flour, and chilled butter for the topping. Sprinkle over raspberries.
7. Bake for 40-45 minutes. Cool on a rack, run a knife around the cake, and refrigerate.
Notes :
Enjoy your Raspberry Cream Cheese Coffee Cake with a gluten-free twist by substituting the flour with gluten-free flour blends like rice flour. You can also use gluten-free oats for the topping.
Conclusion:
This Raspberry Cream Cheese Coffee Cake is a celebration of flavors and textures that brings joy to any table. Give it a try, and let this sweet and savory delight become a cherished part of your family tradition.
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Cream Cheese and Raspberry Delight
Frequently Asked Questions :
Yes, you can use frozen raspberries. Just make sure to drain them well to avoid extra moisture in the cake.
Delicious Raspberry Cream Cheese Coffee Cake - A Sweet & Savory Delight!
Ingredients
Filling:
- - 225 grams 8 ounces softened cream cheese
- - 50 grams 1/4 cup sugar
- - 240 grams 1 cup well-drained and washed raspberries
- - 1 egg white
Cake:
- - 1 whole egg + 1 egg yolk
- - 180 grams 3/4 cup sour cream
- - 1/2 teaspoon baking soda
- - 77 grams 5.5 tbsp softened unsalted butter
- - 100 grams 1/2 cup sugar
- - 190 grams 1 1/2 cups all-purpose flour
- - 1/2 teaspoon baking powder
- - 1 teaspoon vanilla extract
- - 1/4 teaspoon salt
Streusel Topping:
- - 60 grams 1/2 cup flour
- - 45 grams 3 tbsp chilled and cubed butter
- - 67 grams 1/3 cup sugar
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9-inch springform pan, greasing and lining with parchment paper.
- For the filling, combine cream cheese and sugar on medium-low speed. Add egg white and beat on low. Set aside.
- Mix flour, baking powder, baking soda, and salt for the cake batter.
- Cream butter and sugar, then add egg, yolk, and vanilla. Gradually beat in flour mixture and sour cream.
- Pour the batter into the pan, smooth the top, spread cream cheese filling, and add raspberries.
- Mix sugar, flour, and chilled butter for the topping. Sprinkle over raspberries.
- Bake for 40-45 minutes. Cool on a rack, run a knife around the cake, and refrigerate.
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