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Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake for a Cozy Brunch Delight

Delight in this Raspberry Cream Cheese Coffee Cake, a perfect blend of moist cake, luscious cheesecake filling, and a crunchy streusel topping.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 1 cup granulated sugar Provides sweetness; use granulated sugar for perfect results.
  • 2 cups all-purpose flour Forms the cake's structure; gluten-free flour can be substituted.
  • 1 cup sour cream Keeps the cake moist; Greek yogurt can also be used.
  • 1 whole egg Essential for binding.
  • 1 large egg yolk Use one whole egg plus one yolk.
  • 0.5 cup cold unsalted butter Requires cold butter for a tender crumb.
  • 1 teaspoon baking powder Ensure it's fresh for the best results.
  • 0.5 teaspoon baking soda Ensure it's fresh for the best results.
For the Cream Cheese Filling
  • 8 ounces cream cheese Adds a rich, creamy flavor; full-fat is recommended.
  • 2 large egg whites Needed for the filling; beat them until fluffy.
  • 0.5 cup sugar Sweetens the cream cheese filling.
For the Topping
  • 1 cup frozen raspberries Adds a burst of flavor; use them straight from the freezer.
  • 0.25 cup sugar Sprinkled on top for a crunchy finish.
  • 0.5 cup additional flour Keep the mixture crumbly.

Equipment

  • springform pan
  • Mixing bowls
  • Whisk
  • Spatula
  • pastry cutter

Method
 

Step-by-Step Instructions
  1. Combine all-purpose flour and granulated sugar for the streusel topping. Cut cold unsalted butter into small cubes and mix until crumbly. Set aside.
  2. In a large bowl, whisk together granulated sugar, all-purpose flour, baking powder, and baking soda. In another bowl, beat cold unsalted butter with one egg and egg yolk until fluffy. Gradually add sour cream, blending until smooth.
  3. Slowly pour the wet mixture into the dry ingredients, folding gently until just combined.
  4. Blend cream cheese with sugar and egg whites until smooth and creamy.
  5. Preheat oven to 350°F (175°C). Grease a springform pan. Spoon half the cake batter into the pan, layer cream cheese filling, frozen raspberries, and top with remaining batter and streusel.
  6. Bake for 45-60 minutes, checking for doneness with a toothpick.
  7. Allow to cool in the pan for 15-20 minutes, then slice and serve warm or at room temperature.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 40gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use cold butter and cream cheese for best results. Check baking time around 45 minutes for doneness.

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