Raspberry Cream Cheese Coffee Cake
Here is a simple coffee cake made with raspberries and cream cheese. You can use either fresh or frozen raspberries for this recipe.
Servings: 8 yield(s)
Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 75 mins
Ingredients
  • 2 & 1/4 cups all purpose flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup butter
  • 3/4 cup sour cream
  • 1 egg
  • 1 tsp. vanilla
  • 1 orange (juiced)
    • For Raspberry Cream Cheese Filling
  • 8 oz cream cheese (softened)
  • 1/4 cup sugar
  • 1 egg
  • 1 orange zest
  • 1 cup raspberries (can use frozen thawed)
    • Topping
  • 1/4 cup blanched almonds
Instructions
  1. Prepare a spring foam pan with flour and butter and keep aside.
  2. Preheat oven to 350 degrees F
  3. Mix flour with one cup sugar and 3/4 cup butter until it gets a crumble like texture. Take 1 cup of this mixture and reserve for later.
  4. Now put the remaining crumbs into a mixing bow, add baking powder, salt, egg, vanilla and juice of 1 orange. Mix well until well incorporated and pour into the spring foam pan.
  5. For the filling, beat cream cheese with egg and orange zest until smooth. Gradually add in the raspberries. Pour this mixture on top of the cake batter.
  6. Top it with the reserved crumb mixture and sliced almonds. Bake this in a pre-heated oven for about 55 minutes or until the cream cheese becomes a little firm.
  7. Remove from oven and let the cake cool for about 20 minutes in the pan. Then remove the outer cover of the spring foam pan and let it cool completely. Slice and serve. Store in refrigerator.