Description
Rich, velvety raspberry cream cheese coffee cake dances with sweet-tart berries and creamy swirls, promising delightful morning indulgence. Homemade comfort beckons you to savor each buttery, crumbly bite of this irresistible breakfast treat.
Ingredients
Scale
Cake Base:
- 1 3/4 cups (220 grams) all-purpose flour
- 1/2 cup (113 grams) unsalted butter, softened
- 2 large eggs
- 3/4 cup (150 grams) granulated sugar
- 3/4 cup (180 milliliters) sour cream
Leavening Agents:
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan with a light grease coating to prevent sticking.
- Create the foundational cake batter by whisking together dry ingredients, ensuring even distribution of flour, sugar, baking powder, baking soda, and salt.
- Incorporate cold butter into the dry mixture, using a pastry cutter or fingertips to form a texture resembling coarse, sandy crumbs.
- Introduce sour cream, vanilla extract, and eggs to the crumbly mixture, gently folding until a smooth, consistent batter develops.
- Transfer half of the cake batter into the greased pan, spreading it evenly across the bottom to create a uniform base layer.
- Prepare the cream cheese filling by blending cream cheese, sugar, egg, and vanilla until achieving a silky, lump-free consistency.
- Carefully spread the cream cheese mixture over the initial cake batter layer, creating a distinct and even cream cheese stratum.
- Distribute fresh or frozen raspberries across the cream cheese layer, ensuring an even spread; if using frozen berries, lightly coat them with cornstarch to prevent excess moisture.
- Craft the streusel topping by combining flour, brown sugar, and cinnamon, then integrating melted butter to form a crumbly texture.
- Generously sprinkle the streusel mixture over the raspberry layer, covering the surface with a delicate, crumbly topping.
- Bake in the preheated oven for 45-50 minutes, monitoring until the cake achieves a golden-brown color and a toothpick inserted into the center emerges clean.
- Remove from the oven and allow the coffee cake to cool completely at room temperature before slicing and serving.
Notes
- Prevent raspberry sinking by lightly coating them in flour before adding to the cream cheese layer.
- Swap fresh raspberries with blueberries or strawberries for varied flavor profiles and seasonal alternatives.
- Enhance moisture by using full-fat sour cream and ensuring ingredients are at room temperature before mixing.
- Create a gluten-free version by substituting all-purpose flour with a reliable gluten-free flour blend and adding xanthan gum for better texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 288 kcal
- Sugar: 16 g
- Sodium: 144 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg