Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

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When it comes to satisfying a brunch crowd with simple yet dependable delights, coffee cakes reign supreme. We love exploring new and imaginative variations of this breakfast staple, but our personal favorite might just be this raspberry and cream cheese coffee cake. Indulge in it for breakfast as an extra luxurious treat or savor it as a dessert (perhaps paired with vanilla ice cream!) for the ultimate sweet finale to your meal.
To ensure you create the best version of this cake, here are some top tips:
The batter will have a thick consistency, and we mean it—very thick. Don't worry, though; that's how it's supposed to be! Once baked, the texture and taste will turn out exactly as intended.The toothpick method won't be reliable here. Checking for doneness using a toothpick won't work well for this coffee cake. The crumb layer and cream cheese filling might cling to the toothpick before reaching the batter layer, making it difficult to assess doneness. Instead, keep an eye out for these signs after approximately an hour of baking: the cake is golden, set, and no longer jiggly in the center.
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Prep Time 25 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 30 minutes
Course Breakfast
Cuisine world cuisine
Servings 10
Calories 524 kcal

Ingredients
  

  • Cooking spray
  • 1 (8-oz.) block cream cheese, softened
  • 1/2 c. (100 g.) granulated sugar
  • 1 large egg

CAKE

  • 2 c. (240 g.) all-purpose flour
  • 1 tsp. kosher salt
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 c. (1 stick) unsalted butter, softened
  • 1/2 c. (100 g.) granulated sugar
  • 1/4 c. light brown sugar
  • 1 large egg
  • 3/4 c. sour cream
  • 1 tsp. almond extract
  • 2 c. fresh raspberries

STREUSEL TOPPING & ASSEMBLY

  • 1/2 c. (110 g.) light brown sugar
  • 1/2 c. (60 g.) all-purpose flour
  • 4 tbsp. unsalted butter, melted
  • 1/2 tsp. ground cinnamon

Instructions
 

  • Preheat oven to 350° and grease an 8" springform pan with cooking spray.
  • In a large bowl, using a handheld mixer on medium-high speed, beat cream cheese and granulated sugar until pale and fluffy. Add egg and beat until well combined; set aside until ready to use.

CAKE

  • In a medium bowl, whisk flour, salt, baking powder, and baking soda until combined.
  • In a large bowl, using handheld mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg, then beat in sour cream and almond extract.
  • Add dry ingredients to butter mixture and beat on medium-low speed until just combined. Transfer about two-thirds of batter to prepared pan, then pour filling over. Stud with raspberries, then top with remaining batter.

STRUESEL TOPPING

  • In a small bowl, mix brown sugar, flour, butter, and cinnamon until mixture resembles wet sand. Sprinkle topping over batter.
  • Bake cake until golden brown and center no longer jiggles, about 1 hour. Transfer to a wire rack and let cool.

Nutrition

Calories: 524kcalCarbohydrates: 60gProtein: 7gFat: 28gSaturated Fat: 15gCholesterol: 107mgSodium: 369mgPotassium: 160mgFiber: 2gSugar: 37gCalcium: 90mgIron: 2mg
Keyword Raspberry Cream Cheese Coffee Cake
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