Get ready to transform your ordinary morning into an extraordinary culinary experience with this mouthwatering Cream Cheese and Raspberry Coffee Cake! Imagine cutting into a perfectly moist cake, where tangy cream cheese meets burst-in-your-mouth raspberries, creating a dessert that's both elegant and irresistibly delicious. Whether you're hosting a brunch, looking for a decadent breakfast treat, or simply craving something spectacular, this recipe promises to be your new go-to indulgence that will have everyone asking for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Dessert
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cream cheese, softened
- 1/2 cup sugar
- 1 cup raspberries (fresh or frozen)
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add the softened cream cheese to the butter-sugar mixture and continue beating until well combined and smooth.
- Incorporate the eggs one at a time, mixing thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour and baking powder.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix the batter.
- Gently fold in half of the raspberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Scatter the remaining raspberries on top of the batter, lightly pressing them into the surface.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack to cool completely before serving.
- Optional: Dust with powdered sugar or drizzle with a light glaze before serving.
Tips
- Temperature Matters: Ensure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for smoother mixing and better texture.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Raspberry Distribution: Gently fold raspberries to prevent them from breaking and bleeding too much color into the batter.
- Check for Doneness: Use the toothpick test - it should come out clean or with just a few moist crumbs when the cake is perfectly baked.
- Cooling is Crucial: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage Tip: This cake stays fresh for 2-3 days when stored in an airtight container at room temperature.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 5g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 100mg
