Raspberry Cream Cheese Coffee Cake
Indulge in the perfect balance of sweet and tangy with this Raspberry Cream Cheese Coffee Cake, a show-stopping dessert that’s as visually stunning as it is delicious. Layers of soft, buttery cake are filled with a luscious cream cheese center and swirls of vibrant raspberry preserves, all topped with a golden, crumbly streusel. The thick, tender batter creates a rich base that perfectly complements the creamy, fruity middle, while the brown sugar streusel adds a satisfying crunch. Made in a springform pan for easy presentation, this coffee cake is ideal for breakfast gatherings, brunches, or an afternoon treat alongside coffee or tea. With simple ingredients and an impressive flavor profile, this recipe is bound to become a new favorite in your baking repertoire.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, cold and cubed
- 2 large Eggs
- 0.75 cups Milk
- 1 teaspoons Vanilla extract
- 8 ounces Cream cheese, softened
- 0.25 cups Powdered sugar
- 0.75 cups Raspberry preserves
- 0.5 cups Brown sugar, packed
- 0.5 cups All-purpose flour (for streusel)
- 0.25 cups Unsalted butter, melted
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan, then set it aside.
In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 cup of granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the flour mixture, and cut it in using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the eggs, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter will be thick.
Spread two-thirds of the batter evenly into the prepared springform pan, reserving the rest for later.
In another mixing bowl, beat the cream cheese and powdered sugar together until smooth and creamy. Spread this cream cheese mixture over the batter in the pan.
Spoon the raspberry preserves over the cream cheese layer, gently spreading it into an even layer.
Take the remaining batter and drop it by spoonfuls over the raspberry layer. It will not completely cover the surface; this is okay.
To make the streusel topping, mix together 0.5 cups of brown sugar, 0.5 cups of flour, and melted butter in a small bowl until crumbly. Sprinkle this mixture evenly over the top of the cake.
Bake the coffee cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully remove the sides of the springform pan. Let it cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
5142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.8 g | 302% | |
| Saturated Fat | 142.5 g | 712% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1011 mg | 337% | |
| Sodium | 3071 mg | 134% | |
| Total Carbohydrate | 709.4 g | 258% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 456.0 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 446 mg | 34% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 869 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
