Raspberry Cream Cheese Coffee Cake
This Raspberry Cream Cheese Coffee Cake is the most amazing coffee cake you will ever eat! With sweet raspberries and crumbly streusel, this recipe is going to be your new favorite.
Ingredients Needed for Raspberry Cream Cheese Coffee Cake:
Topping:
6 oz. raspberries, washed and drained
8 oz. cream cheese, softened
1/4 cup sugar
1 egg white (reserve the yolk)
Cake:
1 1/2 cups flour
1/ 2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
2 teaspoons vanilla
1 egg
1 egg yolk
5 tablespoons butter, softened
3/4 cup sour cream
Streusel:
1/3 cup flour
1/3 cup sugar
1 1/2 tablespoons brown sugar
1/2 teaspoon cinnamon
4 tablespoons butter, cold
Instructions for Raspberry Cream Cheese Coffee Cake:
Wash the raspberries well and lay them out on a paper towel to dry while you make the cake.
For the topping:
In a small mixing bowl, add cream cheese, sugar, and the egg white. * Save the egg yolk of this egg for later. Mix until smooth and creamy.
For the cake:
In a large mixing bowl, combine all dry ingredients for the cake. Now add in the vanilla, egg, egg yolk that you saved earlier, butter, and sour cream. Mix well to combine. Batter will be thick.
For the streusel:
Cube the cold butter. In a medium mixing bowl, add the flour, sugar, brown sugar, cinnamon and cubed butter. Using a fork or a pastry blender, combine the ingredients until the mixture is crumbly.
In a greased 8 inch springform baking pan, pour in the cake mixture. Spread the cream cheese topping over the top. Now sprinkle the streusel on top of the cream cheese mixture. Lastly, evenly distribute the raspberries over the streusel.
Bake at 350 degrees for 55 minutes.
Let the cake cool once out of the oven for about ten minutes.
Remove from pan and enjoy!
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Raspberry Cream Cheese Coffee Cake
A delicious breakfast recipe with cream cheese and fresh rashpberries.
Ingredients
Topping Ingredients:
- 6 ounces raspberries
- 8 ounces cream cheese softened
- 1/4 cup sugar
- 1 egg white reserve yolk
Cake Ingredients:
- 1 1/2 cups flour
- 1/2 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla
- 1 egg
- 1 egg yolk-reserved from above
- 5 tbsp butter softened
- 3/4 cup sour cream
Streusel Ingredients:
- 1/3 cup flour
- 1/3 cup sugar
- 1 1/2 tbsp brown sugar
- 1/2 tsp cinnamon
- 4 tbsp butter, cold
Instructions
-
Wash the raspberries and lay them on paper towel to dry.
Instructions for the topping:
-
In a small mixing bowl, add cream cheese, sugar, and the egg white. Save the egg yolk for later. Mix until smooth and creamy.
Instructions for the cake:
-
In a large mixing bowl, combine all dry ingredients for the cake.
-
Then, add the vanilla, egg, egg yolk (reserved from earlier), butter, and sour cream. Mix well. Cake batter will be thick.
Instructions for the Streusel:
-
Cut the cold butter into cubes and place them in a medium sized mixing bowl.
-
Add the flour, sugar, brown sugar, and cinnamon. Combine with a fork or pastry blender until crumbly.
Assemble the coffee cake:
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Place cake mixture into the bottom of a greased 8 inch spring form pan.
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Spread the cream cheese topping over the top.
-
Then, sprinkle the streusel on top of the cream cheese mixture.
-
Lastly, evenly distribute the raspberries over the streusel.
-
Bake at 350° for 55 minutes.
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Allow the cake to cool for 10 minutes. Then remove from pan and serve.
