Every once in awhile a recipe comes along that calls my name and this Raspberry Cream Cheese Coffee Cake is definitely one of those. Bret brought home a double-pack of raspberries and I knew this was the recipe to make with them. To me coffee cakes are usually a little dry, but this one was light, fluffy, and barely sweet. Then you get the swirls of sweet cream cheese, fresh raspberries, and that wonderful buttery streusel on top.
The raspberries were very ripe and I didn’t want them to go bad, so I put them in a single layer on a cookie sheet and froze them, except for the cup or so I used for this recipe. Then I threw them in a zip-lock bag and will just thaw them out when I want them. Bret’s not a berry fan, so I’ve learned that this is best way to freeze raspberries and strawberries so they won’t go to waste.
They definitely didn’t go to waste in this coffee cake. This combination is so incredibly good. Since you refrigerate the leftovers, be sure and nuke the cool cake for 15 seconds or so before pairing it with your favorite cup of coffee.
I’m planning on making one of these again this weekend for a get together – mainly because mine will be gone by then and I’ll want some more!
****Not your typical coffee cake. Tender cake topped with sweet cream cheese, raspberries, and buttery streusel. Awesome.
- 8 oz cream cheese, softened to room temperature
- 1/4 C granulated sugar
- 1 egg white
- 1 1/4 C fresh raspberries, rinsed and dried well
- 1 1/2 C all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 5 1/2 tbsp butter, softened
- 1/2 C sugar
- 1 whole egg, room temperature
- 1 egg yolk, room temperature
- 1 tsp vanilla extract
- 3/4 C buttermilk, room temperature
- Streusel Topping
- 1/3 C sugar
- 1/2 C flour
- 3 tbsp butter, chilled and diced
Preheat oven to 350°. Grease an 8x8" square pan.
For the filling: Mix together the cream cheese and sugar on medium speed until creamy. Scrape down the sides of the bowl if needed. Add the egg white and mix on low until just combined. Set aside
For the cake batter: In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside
Cream together the butter and sugar on medium. Add egg, egg yolk, and vanilla. Slowly mix in the flour mixture, alternating with the buttermilk. Pour the batter into the prepared pan and smooth with a spatula. Spread the cream cheese filling evenly on top. Place the raspberries on top of the cream cheese.
For the streusel: Combine the sugar, flour, and chilled diced butter in a bowl. Crumble together with your fingers or a fork until you get pea-sized crumbles. Sprinkle the streusel evenly on top of the raspberries.
With a knife, swirl the batter and toppings gently for a few strokes so the toppings will combine a little with the batter.
Bake for 35-45 minutes until the cake is set. A toothpick inserted will come out slightly wet because of the cream cheese.
Cool completely in the pan on a rack and serve room temperature. Store leftovers in the refrigerator, then before eating again, warm the pieces for 15 seconds or so in the microwave.
Tips and Stuff:
I used 1/3 less fat Neufchatel and it was wonderfully creamy.
Be sure the raspberries are patted very, very dry so they won't bleed all over the cake. Nothing worse than a bleeding cake...
This was adapted from a recipe from www.omgchocolatedesserts.com and she used a springform pan. I found that the cake would have been too thin in that, so used an 8x8" square pan.