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Raspberry Cream Cheese Coffee Cake Recipe

Raspberry Cream Cheese Coffee Cake Recipe: A Slice of Bliss

Delight in this Raspberry Cream Cheese Coffee Cake Recipe featuring creamy richness and vibrant tartness for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 8 oz Cream Cheese Substitution: Use dairy-free cream cheese for a dairy-free version.
  • 1 cup Sugar Substitution: Coconut sugar for a less refined option.
  • 1 large Egg White Do not skip; it helps achieve the right consistency.
  • 2 cups All-Purpose Flour Substitution: Use gluten-free 1-to-1 baking blend for gluten-free needs.
  • 1 tbsp Baking Powder Ensure it’s fresh for best results.
  • 1 tsp Baking Soda Helps achieve a light texture.
  • 1 tsp Salt
  • 1/2 cup Butter Substitution: Use dairy-free margarine or coconut oil for a dairy-free version.
  • 1 large Whole Egg
  • 1 large Egg Yolk Enriches the batter.
  • 1 tsp Vanilla Extract
  • 1 cup Sour Cream Substitution: Use a dairy-free sour cream alternative.
  • 2 cups Fresh Raspberries Can use frozen, but must be thawed and drained well.
For the Streusel Topping
  • 1/2 cup Sugar (for streusel)
  • 1 cup Flour (for streusel)
  • 1/2 cup Cold Butter (for streusel)

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
  2. In a mixing bowl, combine softened cream cheese and sugar, blending until smooth and creamy, about 2 minutes; add egg white and beat for another minute until fluffy.
  3. Whisk together all-purpose flour, baking powder, baking soda, and salt in a separate bowl for about 30 seconds.
  4. Cream butter and sugar together until light and fluffy, about 3-4 minutes; beat in whole egg, egg yolk, and vanilla extract; gradually add flour mixture alternating with sour cream until just combined.
  5. Pour the prepared batter into the pan, dollop the cream cheese filling over it, and layer with fresh raspberries, gently pressing them in.
  6. Combine sugar, flour, and cold butter for the streusel topping, mixing until crumbly; sprinkle over the raspberries and batter.
  7. Bake for 40-45 minutes until a toothpick inserted comes out clean or with a few moist crumbs.
  8. Cool the cake in the pan for 15 minutes; run a knife around the edge and remove the ring, allowing the cake to cool completely on a wire rack.
  9. Dust the cooled cake with powdered sugar and garnish with fresh raspberries or mint leaves before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 600IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Ensure cream cheese is at room temperature for smooth mixing. Use fresh ingredients for best results.

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