Raspberry Cream Cheese Coffee Cake
A delightful coffee cake featuring a luscious cream cheese filling and bursts of tart raspberry, perfect for brunch or a cozy afternoon treat.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Creating a tender and airy crumb in your cake.
- 1 tsp baking powder For a delightful rise.
- 1/2 tsp baking soda Ensuring the cake remains light and fluffy.
- 1/2 tsp salt To enhance the flavors.
- 1 cup granulated sugar Providing the perfect sweetness.
- 1/2 cup unsalted butter, softened For rich, creamy goodness.
- 2 pcs eggs Adding structure and moisture.
- 1 tsp vanilla extract Imparting a warm, inviting aroma.
- 1 cup sour cream Granting a lovely tang and moist texture.
- 8 oz cream cheese, softened Creating a smooth and luscious filling.
- 1/4 cup powdered sugar For a hint of sweetness in the cream cheese layer.
- 1 tsp vanilla extract Echoing the comforting notes throughout the cake.
- 1/2 cup raspberry jam or fresh raspberries Bringing bright bursts of flavor.
Streusel Topping
- 1/2 cup brown sugar Infusing a deep, caramel-like richness.
- 1/4 cup all-purpose flour Providing structure to the streusel topping.
- 1/4 cup unsalted butter, softened To create a crumbly texture.
- 1/2 tsp cinnamon Adding warmth and spice to the streusel.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, mix together 2 cups of all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
- In another larger bowl, cream together 1 cup of granulated sugar and 1/2 cup of softened unsalted butter until creamy and smooth.
- Add in 2 eggs, 1 tsp vanilla extract, and 1 cup of sour cream, stirring until everything is fully combined.
- Slowly fold in the dry mixture until just incorporated, taking care not to overmix.
Cream Cheese Layer
- In a separate bowl, beat 8 oz of softened cream cheese with 1/4 cup of powdered sugar and another tsp of vanilla until completely smooth.
Assembly
- Pour half of the cake batter into the prepared pan, spreading it evenly across the bottom.
- Carefully layer the cream cheese mixture on top, ensuring to spread it as evenly as possible.
- Add a few spoonfuls of raspberry jam or scatter fresh raspberries over the cream cheese layer and swirl gently with a knife to create patterns.
- Dollop the remaining batter over the top.
- For the streusel topping, mix together 1/2 cup brown sugar, 1/4 cup flour, 1/4 cup softened butter, and 1/2 tsp cinnamon until crumbly, then sprinkle over the batter.
Baking
- Place the cake in the preheated oven and bake for 40-45 minutes, or until a toothpick inserted comes out clean.
- Allow the cake to cool completely before serving.
Notes
Ensure the butter and cream cheese are at room temperature for a smooth batter. Do not skip on the streusel topping for extra crunch.