Description
A delightful Raspberry Cream Cheese Coffee Cake that combines rich, creamy texture with tangy raspberries, perfect for morning coffee or afternoon indulgence.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 cup sour cream
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 cup raspberry jam or fresh raspberries
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/2 tsp cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt.
- Beat together the granulated sugar and softened butter until creamy, then add eggs, vanilla extract, and sour cream.
- Slowly add the dry ingredients and mix until just combined.
- In another bowl, beat the softened cream cheese and powdered sugar until smooth.
- Pour half of the cake batter into the prepared pan and spread the cream cheese mixture over it. If using, add raspberry jam or raspberries, then swirl gently.
- Top with the remaining batter and sprinkle the streusel mixture on top.
- Bake for 40-45 minutes until a toothpick comes out clean, then let it cool.
Notes
Ensure all ingredients are at room temperature for better mixing. Avoid over-mixing the batter to keep the cake light and airy.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg