Description
This Raspberry Cream Cheese Coffee Cake combines a tender, buttery crumb with a rich, creamy cheese filling and a burst of raspberry flavor. Perfect for brunch or dessert, this cake features layers of sweet raspberry preserves atop a luscious cream cheese mixture, all baked to golden perfection in a springform pan. Optional sliced almonds add a delightful crunch, while a dusting of powdered sugar provides a beautiful finishing touch.
Ingredients
Scale
Dry Ingredients
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter (softened)
- 1 large egg
- ½ teaspoon vanilla extract
- ½ cup sour cream
Filling
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
Fruit and Toppings
- ¾ cup raspberry preserves or fresh raspberries
- ¼ cup sliced almonds (optional)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan thoroughly to prevent sticking.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt to ensure they are evenly distributed.
- Cut in Butter: Cut the softened butter into the dry ingredients using a pastry blender or fork until the mixture has a coarse crumb-like texture.
- Mix Wet Ingredients: In a separate bowl, beat the egg, vanilla extract, and sour cream until the mixture is smooth and well combined.
- Form Batter: Stir the wet ingredients into the flour mixture until just combined, taking care not to overmix for a tender cake.
- Press Batter into Pan: Press about two-thirds of the batter firmly into the bottom and slightly up the sides of the prepared springform pan to create a base layer.
- Prepare Cream Cheese Filling: In a separate bowl, beat together the cream cheese, sugar, egg, and vanilla extract until the mixture is smooth and creamy without lumps.
- Spread Filling: Evenly spread the cream cheese filling over the pressed batter in the pan.
- Add Raspberry Layer: Drop spoonfuls of raspberry preserves or scatter fresh raspberries evenly on top of the cream cheese layer.
- Top with Remaining Batter: Dollop the remaining batter over the raspberry layer and gently spread it out to cover as much as possible for a marbled effect.
- Add Toppings: Sprinkle sliced almonds evenly over the top, if using, to add a crunchy texture.
- Bake: Place the pan in the preheated oven and bake for 45–50 minutes, or until the top is golden brown and the center is set when gently shaken.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack. Once cooled, dust with powdered sugar if desired before slicing and serving.
Notes
- You can substitute the raspberry preserves with other berries such as blueberries or strawberries depending on your preference.
- If using fresh fruit, choose varieties that are not too watery to avoid soggy cake layers.
- This coffee cake is best enjoyed chilled or at room temperature for optimal flavor and texture.
- Store leftovers in the refrigerator for up to 4 days, tightly covered to maintain freshness.
