RASPBERRY CREAM CHEESE COFFEE CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For the Filling: ¼ cup sugar 8 oz cream cheese softened 1 egg white 1 cup raspberries washed and well drained.
For the Cake: 1-1/2 cups all-purpose flour ½ tsp baking powder ½ tsp baking soda ¼ tsp salt 5-1/2 Tbsp unsalted butter softened ½ cup sugar 1 egg + 1 egg yolk ¾ cup sour cream 1 tsp vanilla extract
For the Streusel Topping: 1/3 cup sugar 1/2 cup flour (or mix ¼ flour plus ¼ oats) 3 Tbsp butter-chilled and cubed Optional: chopped walnuts or pecans
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Directions: |
Directions:1. Preheat over to 350 degrees. Grease a 9” springform pan (if you have one or just use a 9’ square baking dish) and line the bottom with parchment paper (if you have it. I have not always used it.) 2. To make the filling: Mix together the cream cheese and sugar on medium-low speed until creamy. Add egg white and mix on low just to combine. Set aside. 3. To make the cake batter: In a bowl stir together flour, baking powder, baking soda and salt. Set aside. 4. With an electric mixer cream together the butter and sugar on medium-low speed. Add egg and egg yolk and vanilla. Slowly mix the flour mixture alternating with the sour cream. Transfer the batter into the prepared pa and smooth with a spatula. Spread the cream cheese filling on top. Place raspberries onto cream cheese filling. 5. To make the topping: Combine sugar, flour and chilled cubed butter in a bowl. Stir with a fork or pastry blender until the mixture is crumbly. Make sure the streusel is in pea-sized crumbs. 6. Sprinkle the streusel on top of the raspberries. 7. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean. Cool on a rack, 8. Store in the fridge. |
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Personal
Notes: |
Personal
Notes: This coffee cake is delicious.
Keeping it refrigerated will help it last longer. It freezes well so it works well to divide and freeze some for later.
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