Description
This Raspberry Cream Cheese Coffee Cake is a luscious blend of moist cake, tangy cream cheese filling, and fresh raspberries, all topped with a buttery cinnamon streusel. Perfect for breakfast, brunch, or a cozy afternoon treat, this coffee cake combines tender crumb with a fruity and creamy surprise inside.
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
- 1 1/2 cups fresh raspberries (or frozen, thawed and drained)
Streusel Topping
- 1/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or a springform pan to ensure your cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to cream together the softened butter and 1 cup granulated sugar until the mixture is light and fluffy. This incorporates air into the batter, resulting in a tender cake.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, beating well after each addition to fully incorporate. Stir in the vanilla extract for flavor.
- Combine Batter Ingredients: Add the dry ingredient mixture 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 overworking the batter.
- Prepare Cream Cheese Filling: In a separate bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, 1 large egg, and 1/2 teaspoon vanilla extract until smooth and creamy. Gently fold in the fresh or thawed raspberries, taking care not to break them up too much.
- Prepare Streusel Topping: In a small bowl, combine 1/4 cup granulated sugar, 1/2 cup all-purpose flour, 1/4 cup softened unsalted butter, and 1/4 teaspoon ground cinnamon. Mix with a fork or pastry cutter until the mixture becomes crumbly.
- Assemble the Cake: Pour half of the cake batter into the prepared pan, spreading it evenly. Spoon the cream cheese and raspberry filling over the batter, then gently spread the remaining cake batter on top. Sprinkle the streusel topping evenly over the surface.
- Bake: Place the cake in the preheated oven and bake for approximately 50 to 60 minutes, or until a toothpick inserted into the center comes out clean, and the top is golden brown.
- Cool and Serve: Let the cake cool in the pan on a wire rack for at least 20 minutes before removing from the pan. Slice and serve warm or at room temperature with coffee or tea.
Notes
- For best results, use fresh raspberries, but frozen thawed raspberries work well too. Drain them well to avoid excess moisture.
- Make sure all dairy ingredients—cream cheese, butter, sour cream—are softened to room temperature for easier mixing.
- Use a springform pan for easier removal of the cake without damaging the crumb.
- Store leftovers covered at room temperature for 1-2 days or refrigerate for up to 5 days.
- This cake can be gently reheated in the microwave or oven for a fresh-baked feel.
