Brace yourself—this isn’t your average coffee cake. The rich cream cheese filling and tart raspberries will have you questioning your loyalty to traditional flavors. It’s not just a cake; it’s a delightful rebellion against the boring pastries of the world. Creamy, tangy, and sweet, with a buttery, melt-in-your-mouth texture—this cake is practically begging to be paired with your morning coffee. Don’t bother with those “light” versions. This one’s all about indulgence. Make it once, and you might just start skipping the coffee altogether, opting to savor every sinful bite instead.
Raspberry Cream Cheese Coffee Cake
A rich coffee cake featuring a smooth cream cheese filling and tart raspberries, perfect for a morning treat or dessert.
Ingredients
For the Cake:
- All-purpose flour: 1 ½ cups
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Salt: ½ teaspoon
- Sugar: 1 cup
- Unsalted butter softened: ½ cup
- Eggs: 2 large
- Vanilla extract: 1 teaspoon
- Almond milk or any non-dairy milk: ½ cup
For the Cream Cheese Filling:
- Cream cheese softened: 8 oz
- Sugar: ¼ cup
- Vanilla extract: 1 teaspoon
- Eggs: 1 large
For the Raspberry Layer:
- Fresh raspberries: 1 cup
For the Streusel Topping:
- All-purpose flour: ½ cup
- Sugar: ¼ cup
- Butter melted: 2 tablespoons
- Ground cinnamon: ½ teaspoon
Instructions
- Prepare the Cake:
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round or square cake pan.
- In a bowl, mix flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, followed by vanilla extract.
- Gradually add the dry ingredients and almond milk, mixing until smooth.
- Make the Cream Cheese Filling:
- In a separate bowl, beat the softened cream cheese with sugar, vanilla, and one egg until smooth.
- Assemble the Cake:
- Pour half of the cake batter into the prepared pan.
- Spoon the cream cheese filling over the batter, then add raspberries.
- Top with the remaining cake batter.
- Make the Streusel Topping:
- Combine flour, sugar, butter, and cinnamon. Sprinkle evenly over the batter.
- Bake:
- Bake for 40 minutes or until a toothpick comes out clean. Let the cake cool for 10 minutes before removing it from the pan.
Notes
Nutritional Information (Per Serving)
- Calories: 280
- Total Fat: 18g
- Saturated Fat: 9g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals
- Vitamin A: 8%
- Calcium: 6%
- Iron: 5%
- Vitamin C: 4%
- Potassium: 3%
Additional Notes/Tips to Enhance the Flavor for the Recipe
- Add a splash of almond extract for a deeper flavor profile.
- Use frozen raspberries if fresh ones are out of season.
- Store leftovers in an airtight container for up to 3 days.
