Description
Sweet raspberry cream cheese coffee cake brings Mediterranean charm to breakfast tables with luxurious layers of tangy cream cheese and ripe raspberries. Delicate crumb and buttery streusel topping promise pure morning indulgence for coffee companions.
Ingredients
Scale
Cake Base:
- 1 1/2 cups (190 grams) all-purpose flour
- 1/2 cup (100 grams) granulated sugar
- 1/2 teaspoon (2.5 milliliters) baking powder
- 1/4 teaspoon (1.25 milliliters) baking soda
- 1/4 teaspoon (1.25 milliliters) salt
Dairy and Moisture Ingredients:
- 1/2 cup (113 grams) unsalted butter, softened
- 1/2 cup (120 milliliters) sour cream
- 1 egg
Flavor Enhancers:
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and generously coat a 9-inch springform pan with non-stick spray or butter to prevent sticking.
- Cream butter and sugar in a large mixing bowl until light and airy, creating a smooth base for the cake batter.
- Incorporate egg, vanilla extract, and sour cream into the butter mixture, blending until fully integrated and creating a silky texture.
- Gently fold in flour, baking powder, baking soda, and salt, mixing just until ingredients are combined to maintain a tender crumb.
- Evenly distribute the cake batter across the prepared springform pan, creating a uniform base layer.
- Whisk cream cheese with sugar, vanilla extract, and egg in a separate bowl until completely smooth and free of lumps.
- Carefully spread the cream cheese mixture over the cake batter, ensuring an even distribution.
- Toss fresh raspberries with sugar and cornstarch in a small bowl, coating the fruit to help thicken the filling during baking.
- Gently spoon the raspberry mixture over the cream cheese layer, creating a vibrant and colorful surface.
- Combine flour, sugar, and softened butter in a bowl, using fingertips to create a crumbly, textured topping.
- Sprinkle the crumb topping evenly across the raspberry layer, covering the entire surface.
- Bake for 40-45 minutes, watching for a golden-brown top and a set center that doesn’t jiggle when gently shaken.
- Remove from oven and allow the cake to cool completely in the pan, which helps it set and makes slicing easier.
- Release the springform pan, slice, and serve at room temperature for the best flavor and texture.
Notes
- Choose ripe, fresh raspberries for the most vibrant flavor and natural sweetness in your coffee cake.
- Avoid overmixing the cake batter to keep the texture light and tender, stopping just when ingredients are combined.
- Use room temperature ingredients like butter, eggs, and cream cheese to ensure smooth, even mixing and better cake texture.
- Swap raspberries with other berries like blueberries or strawberries for a delightful seasonal variation of this coffee cake.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 245 kcal
- Sugar: 12 g
- Sodium: 130 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg