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This Raspberry Cream Cheese Coffee Cake might just be the best breakfast cake I’ve ever had. I am SO in love with it. A warm slice with a cup of Folgers Coffee has been my breakfast every morning for a week!
Raspberry Cream Cheese Coffee Cake
This post is sponsored by Folgers® Coffee but all opinions are my own.
So something you may not know about me – I didn’t really like coffee until a few years ago. Crazy, I know. What’s even crazier is that now I cannot start a morning without my coffee. I just can’t. It’s the first thing I do every morning. Breakfast is the most important meal of the day and it’s just not complete without my cup of coffee.
And what pairs better with your morning cup of Folgers Coffee than a delicious coffee cake? They are clearly meant for each other.
It really is quite easy to put this coffee cake together. It’s a little bit thicker version of come of my other coffee cakes. The extra bit of cake was just right for adding the cream cheese and raspberry layer.
The first step is creaming the butter and sugar. This part adds air to the batter which is important in getting that nice, fluffy texture. Be sure to cream it for the full 3-4 minutes.
You’ll notice that there’s some sour cream as well as milk in the cake. Both add moisture and the sour cream adds great flavor. I always prefer a cake with sour cream.
The cake batter is layered with a cream cheese and raspberry filling. The cream cheese is amazing with it. It also helps keep the cake really moist. The raspberries are the perfect pop of fruit and flavor. I used one cup of raspberries, but you could definitely add more if you wanted. I personally thought one cup was just the right amount.
And every good coffee cake should have a great cinnamon streusel on top. One of my favorite parts!
This Raspberry Cream Cheese Coffee Cake really is to die for. The moisture and fluffiness of the cake paired with the cream cheese and raspberries is the best. And when paired with a great cup of Folgers Coffee in the mornings, I found I was anticipating breakfast even more than usual. 🙂
Raspberry Cream Cheese Coffee Cake
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Raspberry Cream Cheese Coffee Cake might just be the best breakfast cake I’ve ever had. I am SO in love with it. A warm slice with a cup of Folgers Coffee has been my breakfast every morning for a week!
Ingredients
STREUSEL
- 1/4 cup flour
- 1/4 cup packed brown sugar
- 1/4 + 1/8 teaspoon cinnamon
- 2 tbsp butter, melted
FILLING
- 8 oz cream cheese
- 1/4 cup sugar
- 1 egg white
- 1/2 tsp vanilla extract
- 1 cup (115g) raspberries, cut in half
COFFEE CAKE
- 3/4 cup (155g) sugar
- 9 tbsp (126g) unsalted butter, room temperature
- 6 tbsp (90ml) sour cream
- 6 tbsp (90ml) milk
- 1 egg
- 1 egg yolk
- 1 1/2 tsp vanilla extract
- 1 1/2 cups (195g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
GLAZE
- 3/4 cup powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
2. To prepare the streusel, add flour, brown sugar, cinnamon and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.
3. To prepare the cream cheese filling, beat cream cheese and sugar together with a mixer until smooth.
4. Add the egg white and vanilla extract and mix until well incorporated. Set aside egg yolk for cake batter. Set aside cream cheese mixture.
5. To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes.
6. Add sour cream and milk and mix until well incorporated. The batter may seem a little curdled.
7. Add egg, egg yolk and vanilla extract and mix until smooth.
8. Combine flour, baking powder and salt in a separate bowl.
9. Add dry ingredients to batter and mix until smooth.
10. Spread half of the cake batter into the bottom of the cake pan.
11. Spread the cream cheese filling evenly over the cake batter, then arrange raspberries for the filling in an even layer over the cream cheese.
12. Spread remaining cake batter over the filling, then sprinkle the streusel evenly over the top of the cake.
13. Bake coffee cake for 40-45 minutes. It may still seem a little jiggly in the center when you remove it, which is because of the cheesecake. The cake should be a nice golden color on top.
14. Allow cake to cool and remove from cake pan.
15. Combine glaze ingredients and whisk until smooth. Drizzle over the cake. You can serve it warm or refrigerate it and serve it cool. If you refrigerate it before serving and want to eat it warm, you can microwave individual pieces for 10-15 seconds.
Nutrition
- Serving Size: 1 Slice
- Calories: 315
- Sugar: 24.9 g
- Sodium: 113 mg
- Fat: 16.3 g
- Carbohydrates: 38.7 g
- Protein: 4.4 g
- Cholesterol: 68.8 mg
Filed Under:
Enjoy!
This is a sponsored conversation written by me on behalf of TASTE OF HOME. The opinions and text are all mine.
