Description
This Raspberry Rose Coffee Cake has such an amazing flavor combination! The coffee cake is filled with vanilla rose cream cheese filling and fresh raspberries, then topped with cinnamon streusel and a rose glaze! An unexpectedly awesome breakfast treat!
Ingredients
STREUSEL TOPPING
- 1/4 cup (33g) all-purpose flour
- 1/4 cup (112g) brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 2 tbsp (28g) unsalted butter, melted
CREAM CHEESE FILLING
- 8 oz (226g) cream cheese, room temperature
- 1/4 cup (52g) sugar
- 1 large egg white
- 1/4 tsp rose water
- 1/2 tsp vanilla extract
- 1 cup (115g) fresh raspberries, cut in half
- Pink gel icing color
COFFEE CAKE
- 1 1/2 cups (195g) all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (112g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 6 tbsp (86g) sour cream
- 5 tbsp (74ml) milk
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 1 cup (115g) fresh raspberries, cut in half
RASPBERRY ROSE GLAZE
- 3/4 cup (86g) powdered sugar
- 1–2 tbsp milk
- 1/2 tsp vanilla extract
- 1/8 tsp rose water
- Pink gel icing color
Instructions
TO MAKE THE STREUSEL TOPPING
- Preheat oven to 350°F. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.
- To prepare the streusel, add the flour, brown sugar, cinnamon, and melted butter to a medium sized bowl and mix with a fork until well combined and crumbly. Set aside.
TO MAKE THE CREAM CHEESE FILLING
- In another medium-sized bowl, beat cream cheese and sugar together with a mixer until smooth.
- Add the egg white, rose water and vanilla extract and mix until well incorporated. Set aside egg yolk for cake batter. Set aside cream cheese mixture.
TO MAKE THE COFFEE CAKE BATTER
- Combine the flour, baking powder and salt in a bowl and set aside.
- Add the butter and sugar and beat together until light in color and fluffy, 3-4 minutes.
- Add the sour cream and mix until well incorporated.
- Add the milk and mix until well incorporated. The batter will be very thin.
- Add egg, egg yolk, and vanilla extract and mix until smooth.
- Add the dry ingredients and mix until well combined, but don’t over mix. Batter will be thick and kind of sticky.
TO ASSEMBLE THE RASPBERRY ROSE COFFEE CAKE
- Spread a little more than half of the cake batter evenly into the bottom of the lined and greased cake pan.
- Spread the cream cheese filling evenly over the cake batter, then arrange cut raspberries for the filling in an even layer over the cream cheese.
- Drop small spoonfuls of remaining cake batter over the filling and spread into an even layer as best you can, then add the raspberries on top.
- Sprinkle the streusel evenly over the top of the cake.
- Bake coffee cake for 45-50 minutes. It may still seem a little jiggly in the center when you remove it because of the cheesecake layer. It will continue to firm up as it cools. The cake should be a nice golden color on top.
- Allow the cake to cool completely, then remove it from the cake pan.
- Combine glaze ingredients in a small bowl and whisk until smooth. Drizzle over the cake.
- Serve warm, or refrigerate it and serve cool. After refrigeration, individual slices can be warmed in the microwave for 10-15 seconds.
Notes
This cake can have a tendency to stick to the sides of the pan a bit because of the cream filling. Be sure to spray the pan well. You can also run a knife along the edge of the pan before removing it, or you can line the sides of the cake pan with parchment before adding the cake batter.
Nutrition
- Serving Size: 1 slice
- Calories: 312
- Sugar: 24.9 g
- Sodium: 112.9 mg
- Fat: 15.6 g
- Carbohydrates: 39.7 g
- Protein: 4.4 g
- Cholesterol: 66.9 mg
