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–+ servings
Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake for Perfect Mornings

This Raspberry Cream Cheese Coffee Cake is a delightful treat perfect for cozy mornings or brunch gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Batter
  • 2 cups All-Purpose Flour Feel free to use gluten-free flour
  • 1 cup Granulated Sugar Avoid substitutes unless using sweeteners
  • 1 cup Sour Cream Can be swapped for thick Greek yogurt
  • 1 whole Eggs Use one whole egg plus an egg yolk
  • 1.5 cups Raspberries Do not thaw if using frozen
For the Topping
  • 0.5 cup Butter Ensure it's very cold
  • 0.25 cup Brown Sugar Optional; can be replaced with white sugar
  • 1 tablespoon Baking Powder Double-check for freshness
  • 1 teaspoon Vanilla Extract Almond extract can be used as a substitute
Optional Glaze
  • 0.5 cup Powdered Sugar Mix with a bit of milk for drizzling

Equipment

  • Springform Pan
  • mixing bowls
  • Whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a springform pan with butter.
  2. In a large bowl, whisk together flour, sugar, baking powder, and baking soda.
  3. In another bowl, mix the egg, egg yolk, sour cream, and vanilla until smooth.
  4. Pour the wet ingredients into the dry and gently fold until just combined.
  5. Spread half the batter in the springform pan and sprinkle with raspberries.
  6. Mix cream cheese until smooth and spoon over the raspberries.
  7. Dollop remaining batter over the cream cheese layer, spreading it evenly.
  8. Combine butter, flour, and brown sugar for streusel topping; sprinkle over batter.
  9. Bake for 45-60 minutes until golden and a toothpick comes out clean.
  10. Let cool for 10-15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for 2-3 days, or freeze for longer storage.

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