This Raspberry Cream Cheese Coffee Cake is a delightful breakfast or dessert, combining a tender cake with a sweet cream cheese swirl and tart raspberries. You’ll love this easy coffee cake recipe for its vibrant flavors and simple preparation.
Key Ingredients & Substitutions:
- All-purpose flour: You can substitute with a 1:1 gluten-free baking blend for a gluten-friendly option.
- Granulated sugar: Use brown sugar for a richer, deeper flavor.
- Sour cream: Plain Greek yogurt works well as a substitute.
- Cream cheese: Opt for full-fat cream cheese for the best texture.
- Raspberries: Fresh are best, but frozen (not thawed) can also be used.
Ingredients:
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/4 teaspoon ground cinnamon
- 1/4 cup unsalted butter, cold and cubed
For the Coffee Cake:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
For the Cream Cheese Swirl:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
For the Raspberry Layer:
- 1 cup fresh raspberries
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Servings: 8
- Tools Needed: 8×8 inch baking pan, mixing bowls, electric mixer
Step-by-Step Instructions:
1. Prepare Your Streusel Topping
Combine flour, granulated sugar, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with your fingers or a pastry blender until coarse crumbs form. Set this aside.
2. Mix the Dry Coffee Cake Ingredients
In a medium bowl, whisk together the 1 1/2 cups flour, baking powder, baking soda, and salt. Make sure these dry ingredients are thoroughly combined.
3. Cream Wet Coffee Cake Ingredients
In a large bowl, cream together the softened butter and 3/4 cup granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined, scraping down the sides of the bowl.
4. Combine Wet and Dry Coffee Cake Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream. Begin and end with the dry ingredients, mixing until just combined. Do not overmix the coffee cake batter.
5. Prepare the Cream Cheese Swirl
In another small bowl, beat together the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
6. Assemble the Coffee Cake
Spread about two-thirds of the coffee cake batter into your prepared 8×8 inch baking pan. Spoon the cream cheese mixture over the batter, then dot with fresh raspberries. Drop the remaining coffee cake batter in dollops over the raspberries and cream cheese, then sprinkle generously with the streusel topping.
7. Bake Your Coffee Cake
Bake in a preheated oven at 350°F (175°C) for 50-55 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs. Let the coffee cake cool before slicing and serving.
Variation Ideas:
- Add a drizzle of lemon glaze over the cooled coffee cake.
- Swap raspberries for blueberries or sliced strawberries.
- Incorporate a hint of almond extract into the cake batter.
Storage Instructions:
Store leftover Raspberry Cream Cheese Coffee Cake tightly covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For best results, gently reheat individual slices in the microwave for a few seconds before serving.
Frequently Asked Questions (FAQ):
Can you use frozen raspberries?
Yes, you can use frozen raspberries. Do not thaw them before adding to the coffee cake.
Why is my coffee cake dry?
Overmixing the batter or baking it for too long can result in a dry coffee cake. Mix until just combined and watch your baking time.
Can you make this coffee cake ahead of time?
You can assemble the coffee cake the night before and refrigerate it. Let it come to room temperature for 20-30 minutes before baking.
What kind of pan should you use for coffee cake recipes?
An 8×8 inch or 9×9 inch square baking pan is ideal for this coffee cake recipe.
How do you know when coffee cake is done baking?
Insert a wooden skewer or toothpick into the center; it should come out with moist crumbs, not wet batter.
Can you freeze this coffee cake?
Yes, you can freeze cooled coffee cake slices individually wrapped in plastic wrap, then foil, for up to 3 months. Thaw at room temperature.