Raspberry Cream Cheese Coffee Cake
A delightful treat combining creamy cream cheese and tangy raspberry in a tender cake, perfect for brunch or as an afternoon snack.
Servings 9 pieces
Calories 350kcal
Ingredients
For the cake
- 2 cups all-purpose flour Soft and silky, this forms the heart of your cake.
- 1 tsp baking powder Helps your cake rise beautifully, making it light and fluffy.
- 1/2 tsp baking soda Balances the acidity, ensuring a tender crumb.
- 1/2 tsp salt Elevates all flavors.
- 1 cup granulated sugar Sweetness that harmonizes with every layer.
- 1/2 cup unsalted butter, softened Adds richness and moisture to the cake.
- 2 each eggs Binding agents that contribute to the cake’s structure.
- 1 tsp vanilla extract Enhances flavor.
- 1 cup sour cream Creates a luscious, moist texture.
For the filling
- 8 oz cream cheese, softened Rich and creamy, it elevates the filling.
- 1/4 cup powdered sugar Adds sweetness to the cream cheese filling.
- 1 tsp vanilla extract (for the filling) Complements the cream cheese perfectly.
- 1/2 cup raspberry jam or fresh raspberries Bursts with fruity flavor and color.
For the streusel topping
- 1/2 cup brown sugar Adds a deeper sweetness.
- 1/4 cup all-purpose flour Creates a crumbly texture.
- 1/4 cup unsalted butter, softened Provides richness.
- 1/2 tsp cinnamon Adds warmth and aromatic spice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a bowl, combine the all-purpose flour, baking powder, baking soda, and salt.
- In another bowl, cream the granulated sugar and softened butter until light and fluffy.
- Add the eggs, vanilla extract, and sour cream to the butter-sugar mixture, stirring until thoroughly combined.
- Gradually fold in the dry ingredients until just blended, avoiding overmixing.
- Beat the softened cream cheese with powdered sugar and vanilla extract until silky smooth.
- Pour half of the batter into the prepared pan, then dollop the cream cheese mixture over the batter followed by dollops of raspberry jam or fresh raspberries.
- Layer on the remaining batter, covering the filling.
- For the streusel, combine brown sugar, flour, softened butter, and cinnamon, mixing until crumbly. Sprinkle generously over the cake.
Baking
- Bake for 40-45 minutes, checking for doneness with a toothpick.
- Allow cake to cool in the pan for a few minutes before transferring to a wire rack.
Notes
Make sure your butter and cream cheese are at room temperature for easy mixing. Don’t overmix the batter; fold gently to keep the cake light and fluffy. Let the cake cool completely before slicing.