Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Ingredients

For the Cake:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ¾ cup sour cream

For the Cream Cheese Layer:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• ½ tsp vanilla extract

For the Raspberry Layer:

• 1½ cups fresh or frozen raspberries
• 2 tbsp sugar
• 1 tsp cornstarch

For the Crumb Topping:

• ½ cup all-purpose flour
• ⅓ cup brown sugar
• ¼ cup cold butter, cubed
• ½ tsp cinnamon

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tbsp milk
• ½ tsp vanilla

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9-inch baking pan.
2. Prepare raspberry layer:
   Mix raspberries, sugar, and cornstarch in a bowl. Set aside.
3. Make crumb topping:
   In a bowl combine flour, brown sugar, and cinnamon. Cut in cold butter with a fork until crumbly. Refrigerate.
4. Prepare cake batter:
   • Whisk flour, baking powder, baking soda, and salt.
   • In another bowl beat butter and sugar until light and fluffy.
   • Add eggs one at a time, then vanilla.
   • Mix in sour cream.
   • Gradually add the dry ingredients.
5. Make cream cheese filling:
   Beat cream cheese, sugar, egg, and vanilla until smooth.
6. Assemble cake:
   • Spread half the cake batter in the pan.
   • Spread cream cheese mixture over it.
   • Add raspberry mixture.
   • Top with remaining cake batter.
   • Sprinkle crumb topping evenly.
7. Bake for 40–50 minutes, until a toothpick inserted comes out mostly clean.
8. Cool before adding glaze (mix powdered sugar, milk, and vanilla and drizzle over the cake).

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✨ Tip: This cake is perfect for breakfast, brunch, or coffee time. The sweet raspberries and creamy filling make it incredibly moist and flavorful!