Description
This Raspberry Cream Cheese Coffee Cake is a luscious, moist dessert featuring a tender cake base layered with a smooth cream cheese filling and fresh raspberries. Topped with a cinnamon-scented crumb topping, it’s perfect for breakfast, brunch, or a delightful afternoon treat paired with coffee or tea.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Raspberry Layer
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
- 1/4 cup granulated sugar
Crumble Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan or a springform pan to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- Cream butter and sugar: In a large bowl, beat the softened butter and 1 cup granulated sugar until the mixture becomes light and fluffy, about 3-4 minutes. This incorporates air for a tender crumb.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each to fully incorporate. Stir in the vanilla extract for flavor.
- Combine batter and sour cream: Add the dry ingredients to the butter mixture in three parts, alternating with sour cream—beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Prepare cream cheese filling: In a separate bowl, beat the softened cream cheese with 1/4 cup sugar, 1 egg, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Prepare raspberry mixture: Toss the fresh or thawed raspberries gently with 1/4 cup granulated sugar in another small bowl. This sweetens and slightly macerates the fruit.
- Layer the cake: Spread half of the cake batter evenly into the prepared pan. Carefully spread the cream cheese mixture over the batter, then layer the sugared raspberries on top. Finally, top with the remaining half of the cake batter, smoothing it out gently.
- Make crumble topping: Combine flour, sugar, softened butter, and cinnamon in a small bowl, mixing until the mixture is crumbly like coarse sand. Sprinkle this evenly over the top of the batter.
- Bake the cake: Bake in the preheated oven for 45-50 minutes or until a toothpick inserted in the center comes out clean, and the topping is lightly golden brown.
- Cool and serve: Allow the coffee cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Serve warm or at room temperature with your favorite coffee or tea.
Notes
- For best results, use room temperature eggs and butter to ensure proper creaming and batter consistency.
- If using frozen raspberries, make sure to thaw and drain them well to avoid excess moisture in the cake.
- The cake can be stored covered at room temperature for up to 2 days or refrigerated for up to 4 days. Warm before serving.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- For a nutty crunch, consider sprinkling chopped pecans or walnuts over the crumble topping before baking.
