Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake: Savory Sweet and Satisfying

Coffee cake is such a delicious way to start the day! It's even better when it has a filling of cream cheese and raspberries!

The original recipe used fresh raspberries cut in half. I always substitute frozen for fresh. I can find them any time of the year and they are cheaper than fresh and they last longer. I was able to cut the frozen raspberries, I just had to be careful and they did not always cut in half, some where in more pieces, but that is okay. Frozen or fresh will work in this recipe, just do not thaw the frozen raspberries, add them in frozen.

Raspberry Cream Cheese Coffee Cake
Ingredients:

Streusel
1/4 cup all purpose flour
1/4 cup packed brown sugar
1/8 and 1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted

Filling
8 ounces cream cheese, room temperature
1/4 cup granulated sugar
1 egg white
1/2 teaspoon vanilla extract
1 cup raspberries, cut in half

Coffee Cake
3/4 cup granulated sugar
9 tablespoons unsalted butter, room temperature
6 tablespoons sour cream
6 tablespoons milk
1 egg
1 egg yolk
1 1/2 teaspoons vanilla extract
1 1/2 cups all purpose flour
2 teaspoons baking powder

Glaze
3/4 cup powdered sugar
1-2 tablespoon milk
1/2 teaspoon vanilla extract

Directions:
Preheat the oven to 350º F. Lightly grease a 9 inch circle cake pan and place a circle piece of parchment paper in the bottom of the pan.

Streusel
In a medium sized bowl add the flour, brown sugar, cinnamon and melted butter. Mix well with a fork until everything is well combined. Set aside.

Cream Cheese Filling
In a large bowl beat together the cream cheese and sugar until well mixed and smooth. Add in the egg white and vanilla extract, mixing well. Set aside.

Coffee Cake
In a large bowl beat together the sugar and butter until light in color and fluffy, about 3-4 minutes. Add in the sour cream and milk, mixing well. Add in the egg and egg yolk and vanilla extract, mixing until smooth.

In medium bowl, whisk together the flour and baking powder.

Add the dry ingredients to the wet and mix just until smooth.

Pour half of the batter into the prepared cake pan and smooth into an even layer. Place small scoops of the cream cheese filling all over the batter and gently smooth into as much of an even layer as possible. Sprinkle the raspberries over the cream cheese filling. Pour the remaining batter over top and spread into an even layer. Sprinkle the streusel on the top.

Bake the coffee cake for 40-45 minutes or until the coffee cake is just very slightly jiggly in the center and has a golden color on top. Allow the cake to cool in the pan for 10-15 minutes and then remove.

Glaze
In a medium bowl, whisk together the powdered sugar, milk and vanilla extract. Drizzle over the cake and serve.

Enjoy!!!


Nutrition Facts

Serves: 12

Amount Per Serving

Calories 361

Total Fat

17.7g

Saturated Fat

10.9g

Polyunsaturated Fat

0.5g

Monounsaturated Fat

2.9g

Trans Fat

0g

Cholesterol

81.1g

Sodium

107.1g

Potassium

39.7g

Total Carbohydrates

44.5g

Dietary Fiber

1.3g

Sugars

29.3g

Protein

5.1g

Vitamin A 12.92% Vitamin C 6.67%

Calcium 3.88% Iron 1.44%

*Nutritional information will vary depending on the brands you use.


*Adapted from Life Love and Sugar.

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