Description
Raspberry Cream Cheese Coffee Cake is a delightful treat that combines tangy raspberries with rich cream cheese, creating a flavor sensation your taste buds will adore. This moist and fluffy cake is perfect for breakfast, brunch, or as an afternoon snack alongside your favorite beverage. With its vibrant colors and irresistible aroma, it’s sure to impress guests at any gathering. Easy to make, this recipe is suitable for both novice and experienced bakers alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (room temperature)
- 3 large eggs (fresh)
- 1 cup sour cream (full-fat)
- 2 tsp vanilla extract
- 1 cup fresh raspberries (or frozen, unthawed)
- 8 oz cream cheese (softened)
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, mixing well after each addition. Stir in sour cream and vanilla extract.
- Combine wet and dry mixtures without overmixing; gently fold in raspberries.
- Blend cream cheese with powdered sugar until smooth.
- Pour half the batter into the pan; spread cream cheese filling on top, then add remaining batter.
- Bake for 40-45 minutes or until golden brown and a toothpick comes out clean. Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 105g)
- Calories: 305
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg