Description
A delightful raspberry cream cheese coffee cake that combines the sweetness of raspberries and rich cream cheese, perfect for brunch or family breakfasts.
Ingredients
Scale
- 1/4 cup sugar
- 8 oz cream cheese, softened
- 1 egg white
- 1 cup raspberries, washed and well-drained
- 1 and 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5.5 tablespoons unsalted butter, softened
- 1/2 cup sugar
- 1 egg + 1 egg yolk
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1/3 cup sugar (for the streusel topping)
- 1/2 cup flour (for the streusel)
- 3 tablespoons butter, chilled and cubed (for the streusel)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- Combine the cream cheese and 1/4 cup sugar in a bowl, beating until smooth. Add the egg white and mix until blended.
- Sift together the flour, baking powder, baking soda, and salt in another bowl.
- Cream the butter and 1/2 cup sugar until light and fluffy, about 2-3 minutes.
- Incorporate the whole egg and egg yolk, then mix in the vanilla extract.
- Gradually add the flour mixture to the creamed mixture, alternating with sour cream until just combined.
- Pour the batter into the prepared pan and smooth the top.
- Spread the cream cheese filling over the batter, then gently position the raspberries on top.
- Combine the streusel topping ingredients in a small bowl and sprinkle over the raspberries.
- Bake for 40 to 45 minutes until a tester comes out clean.
- Cool on a wire rack and carefully remove the pan ring.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg