Description

Indulge in the delightful fusion of tart raspberries and creamy cheese with this irresistible Raspberry Cream Cheese Coffee Cake. Perfect for brunch or a sweet treat, each bite offers a buttery texture complemented by rich creaminess, making it a family favorite. With simple preparation and an elegant finish dusted with powdered sugar, this cake is sure to impress at any gathering.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsalted butter, room temperature
3 large eggs
1 cup sour cream
2 cups fresh raspberries (or frozen, slightly thawed)
8 oz cream cheese, softened
½ cup powdered sugar

Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch round baking pan.
In a large bowl, cream together the butter and granulated sugar until fluffy (about 3-4 minutes).
Beat in the eggs one at a time followed by the sour cream until smooth.
Gradually fold in sifted flour, baking powder, and salt until just combined.
In a separate bowl, mix cream cheese and powdered sugar until creamy; add vanilla if desired.
Pour half of the batter into the prepared pan, layer with half of the cream cheese mixture and raspberries, then repeat. Swirl gently if desired.
Bake for 40-45 minutes or until golden brown; check with a toothpick for doneness. Let cool before transferring to a wire rack and dusting with powdered sugar.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (80g)
Calories: 320
Sugar: 24g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 5g
Cholesterol: 70mg

Keywords: For added flavor, consider incorporating lemon zest into the batter or substituting raspberries with blueberries or blackberries. Ensure ingredients like butter and eggs are at room temperature for optimal mixing. Store leftovers in an airtight container for up to three days.