Raspberry Cream Cheese Coffee Cake
This Raspberry Cream Cheese Coffee Cake coffee cake is a sure hit. It's perfect for a brunch or a special family gathering. I used to prepare it for special occasions only. But now I try to bake it whenever I know overnight company is coming. It's always appreciated at breakfast the following morning.
There's basically a layer of cheesecake right in the middle! If you're not into almond extract, feel free to sub in vanilla. This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes.
Raspberry Cream Cheese Coffee Cake
Yields: 10 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 20 mins
Ingredients:
For the filling:
For the cake:
For the streusel topping:
Directions:
Preheat oven to 350° and grease an 8” springform pan with cooking spray.
Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar, then add egg and beat until combined.
Make cake: In a large bowl, whisk together flour, salt, baking powder, and baking soda. In another large bowl using a hand mixer, beat butter and sugars until light and fluffy then beat in egg. Beat in sour cream and almond extract. Add dry ingredients to wet ingredients and mix until just combined.
Pour about ⅔ of batter into springform pan then pour cream cheese mixture over. Stud with raspberries and add remaining batter.
Make crumb topping: In a small bowl, mix together butter, sugar, flour, and cinnamon until mixture resembles wet sand.
Sprinkle topping over cake and bake until golden and a toothpick inserted into the middle comes out clean, 1 hour. Let cool before serving.
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There's basically a layer of cheesecake right in the middle! If you're not into almond extract, feel free to sub in vanilla. This is a wonderful alternative to those standard cinnamon-walnut-streusel coffee cake recipes.
Raspberry Cream Cheese Coffee Cake
Yields: 10 servings
Prep Time: 0 hours 10 mins
Total Time: 1 hour 20 mins
Ingredients:
For the filling:
- Cooking spray, for pan
- 1 (8-oz.) block cream cheese, softened
- 1/2 c. granulated sugar
- 1 large egg
- 2 c. raspberries
For the cake:
- 2 c. all-purpose flour
- 1 tsp. kosher salt
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 c. (1 stick) butter, softened
- 1/2 c. granulated sugar
- 1/4 c. light brown sugar
- 1 large egg
- 3/4 c. sour cream
- 1 tsp. almond extract
For the streusel topping:
- 4 tbsp. butter, melted
- 1/2 c. light brown sugar
- 1/2 c. all-purpose flour
- 1/2 tsp. cinnamon
Directions:
Preheat oven to 350° and grease an 8” springform pan with cooking spray.
Make filling: In a large bowl using a hand mixer, beat cream cheese and sugar, then add egg and beat until combined.
Make cake: In a large bowl, whisk together flour, salt, baking powder, and baking soda. In another large bowl using a hand mixer, beat butter and sugars until light and fluffy then beat in egg. Beat in sour cream and almond extract. Add dry ingredients to wet ingredients and mix until just combined.
Pour about ⅔ of batter into springform pan then pour cream cheese mixture over. Stud with raspberries and add remaining batter.
Make crumb topping: In a small bowl, mix together butter, sugar, flour, and cinnamon until mixture resembles wet sand.
Sprinkle topping over cake and bake until golden and a toothpick inserted into the middle comes out clean, 1 hour. Let cool before serving.
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