Description
A sweet and tangy coffee cake filled with luscious cream cheese and fresh raspberries, topped with a delightful crumb topping.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar (for filling)
- 1 large egg (for filling)
- 1 teaspoon vanilla extract (for filling)
- 2 cups fresh raspberries
- ½ cup all-purpose flour (for crumb topping)
- ½ cup brown sugar
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch square baking pan.
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Cream the softened butter and granulated sugar until light and fluffy; then add eggs and vanilla.
- Alternate adding the dry ingredients and milk into the butter mixture until just combined.
- Beat the cream cheese, sugar, egg, and vanilla until smooth for the filling.
- Pour half of the batter into the pan, then add cream cheese filling, followed by the remaining batter.
- Scatter raspberries over the top.
- Mix flour, brown sugar, cinnamon, and cold butter until crumbs form, then sprinkle over the cake.
- Bake for 45-55 minutes until a toothpick comes out clean.
- Cool for 15 minutes before transferring to a wire rack to cool completely.
Notes
For a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking mix.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 16g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
Keywords: coffee cake, raspberry cake, dessert, baking