Serves 12
65 min
Raspberry Cream Cheese Coffee Cake
Recipe GLPR6beafa3d6ccd0f
A delightful coffee cake featuring a buttery crumb base topped with a creamy cheese layer and swirled with tart raspberry jam. The streusel topping adds a wonderful texture that's perfect alongside your morning coffee. This easy-to-make cake serves 12 and is ideal for brunch gatherings or weekend breakfasts.
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Ingredients
2¼ cups all-purpose flour
¾ cup granulated sugar
¾ cup butter, softened
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup sour cream
2 large eggs, divided
8 ounces cream cheese, softened
¼ cup granulated sugar (for cheese layer)
½ cup raspberry jam
Directions
Preheat your oven to 350°F. Lightly grease a 9x13-inch baking pan.
In a large bowl, combine flour, ¾ cup sugar, and softened butter. Using a pastry cutter or food processor, blend until the mixture resembles coarse crumbs. Set aside 1 cup of the crumb mixture for the topping.
Add baking powder, baking soda, and salt to the remaining crumbs in the bowl. Mix gently to combine.
In a separate small bowl, whisk together 1 egg and sour cream until smooth.
Pour the sour cream mixture into the dry ingredients and stir until just combined and mostly smooth; do not overmix.
Spread the batter evenly into the prepared baking pan.
In a medium bowl, beat the softened cream cheese with ¼ cup sugar and the remaining egg until smooth and well combined.
Spread the cream cheese mixture in an even layer over the batter.
Spoon the raspberry jam over the cream cheese layer. Using a knife, gently swirl the jam through the cream cheese to create a marbled effect.
Sprinkle the reserved crumb mixture evenly over the top.
Bake for 45-55 minutes, until a knife inserted in the center comes out clean. The cake should be set and lightly golden on top.
Remove from the oven and allow to cool in the pan for at least 15 minutes before slicing and serving.
