Delicious Raspberry Cream Cheese Coffee Cake - A Sweet & Savory Delight!
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.
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.
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.
