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See 5 recipes Download free cookbookRaspberry Cream Cheese Coffee Cake
Raspberry Coffee Cake
A tender sour cream breakfast cake with a vanilla cream cheese layer, raspberry jam swirls, and a buttery crumb topping.
Prep Time:25 minCook Time:45 minTotal Time:70 minServings:12Difficulty:Medium
This raspberry cream cheese coffee cake is built for a slow breakfast or a brunch table: soft sour cream cake on the bottom, a lightly sweet cream cheese ribbon through the middle, raspberry jam tucked into pockets, and a crumb topping that bakes up crisp at the edges.
The batter is thicker than a pourable cake batter, which helps hold the filling in place instead of letting it sink. Dollop the jam in small spoonfuls and swirl gently so the berries stay visible after baking.
Use a good raspberry jam or preserves with some fruit texture. If the jam is very stiff, warm it for a few seconds and stir until spreadable before adding it to the pan.
Let the cake cool before slicing so the cream cheese layer can settle. It is excellent slightly warm, but cleaner slices come from a cake that has rested at least 30 minutes.
Nutrition (per serving)
Calories:365 kcal
Protein:6 g
Carbs:48 g
Fat:17 g
Directions
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1
Heat the oven to 350°F. Grease a 9-inch square baking pan and line it with parchment, leaving a little overhang on two sides.
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2
Whisk 1 3/4 cups of the flour with the baking powder, baking soda, and salt in a medium bowl. In a separate small bowl, combine the remaining 1/4 cup flour, brown sugar, cinnamon, and cold butter with your fingertips until crumbly.
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3
Beat the room-temperature butter and granulated sugar until pale and fluffy, about 3 minutes. Beat in the eggs one at a time, then mix in 1 teaspoon of the vanilla.
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4
Add the flour mixture in two additions, alternating with the sour cream, and mix just until no dry streaks remain. The batter should be thick and spreadable.
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5
In another bowl, beat the cream cheese, powdered sugar, and remaining 1 teaspoon vanilla until smooth.
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6
Spread about two-thirds of the cake batter in the prepared pan. Spoon the cream cheese mixture over it in an even layer, then dollop the raspberry jam over the cream cheese and swirl lightly with a butter knife.
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7
Drop the remaining cake batter in small spoonfuls over the filling. Scatter the fresh raspberries across the top and sprinkle evenly with the crumb mixture.
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8
Bake for 42 to 48 minutes, until the crumb topping is golden, the center is set, and a toothpick inserted into a cake-only area comes out with moist crumbs.
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9
Cool in the pan for 20 minutes, then lift out with the parchment and cool at least 10 minutes more before slicing.
Ingredients
- All-Purpose Flour:2 cups
- Baking Powder:1 1/2 teaspoons
- Baking Soda:1/2 teaspoon
- Fine Salt:1/2 teaspoon
- Unsalted Butter at room temperature:1/2 cup
- Granulated Sugar:3/4 cup
- Large Eggs:2
- Vanilla Extract:2 teaspoons
- Sour Cream:3/4 cup
- Cream Cheese at room temperature:8 ounces
- Powdered Sugar:1/3 cup
- Raspberry Jam or preserves:2/3 cup
- Fresh Raspberries:1 cup
- Light Brown Sugar:1/3 cup
- Ground Cinnamon:1/2 teaspoon
- Cold Unsalted Butter cut into small cubes:3 tablespoons
Tips & Notes
- For neater layers, keep the cream cheese and butter fully softened before mixing.
- Avoid over-swirling the jam; a few broad figure-eight motions are enough.
- Store covered in the refrigerator for up to 4 days and bring slices to room temperature before serving.
