Recipe: Perfect Raspberry-Cream Cheese Coffee Cake

Recipe: Perfect Raspberry-Cream Cheese Coffee Cake Delicious, fresh and tasty.

Raspberry-Cream Cheese Coffee Cake. Carefully spoon jam evenly over cheese filling. In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. Raspberry Cream Cheese Coffee Cake: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping.

In a large bowl, combine flour and sugar.

Cut in butter until mixture is crumbly.

To the remaining crumbs, add the baking powder, baking soda and salt, sour cream, egg and almond extract and mix well.

You can have Raspberry-Cream Cheese Coffee Cake using 16 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Raspberry-Cream Cheese Coffee Cake

1. You need 1 of Nonstick Cooking Spray.

2. You need of Main Ingreduents.

3. You need 1 1/4 cup of all purpose flour.

4. It’s 1 1/4 tsp of baking powder.

5. It’s 1 tsp of finely shredded lemon or orange peel.

6. Prepare 1/4 tsp of baking soda.

7. Prepare 1/4 tsp of salt.

8. You need 1 cup of granulated sugar.

9. You need 3 tbsp of butter. softened.

10. It’s 1/4 cup of refrigerated or frozen egg product, thawed.

11. You need 1 tsp of vanilla.

12. Prepare 1/2 cup of buttermilk.

13. You need 2 oz of reduced-fat cream cheese (Naufcâtel).

14. Prepare 2 tbsp of refrigerated or frozen egg product, thawed.

15. Prepare 1 cup of raspberries, or thinly sliced apricots or nectarines.

16. It’s 1 of shifted powder sugar.

Spoon jam over cream cheese mixture.

In a small bowl, combine reserved crumbs and sliced almonds.

Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture.

Sour Cream Coffee Cake Muffins, meet your fruit-filled counterpart: Raspberry Cream Cheese Coffee Cake.

Raspberry-Cream Cheese Coffee Cake step by step

1. Lightly coat a 9-inch round baking pan with cooking spray; set aside. In a medium bowl combine flour, baking powder, lemon peel, baking soda, & salt..

2. In a medium mixing bowl beat 3/4 cup of the granulated sugar & the butter with an electric mixer on medium to high speed until combined. Add 1/4 cup egg product & the vanilla. Beat on low to medium speed for 1 minute. Alternately add flour mixture & buttermilk to beaten egg product mixture, beating just until combined after each addition. Pour batter into prepared pan..

3. In a small mixing bowl beat cream cheese & the remaining 1/4 cup granulated sugar in medium to high speed until combined. Add the 2 tablespoons egg product; beat until combined. Sprinkle raspberries over the batter in pan. Pour cream cheese mixture over raspberries, allowing some of the berries to show..

4. Bake in a 375º oven for 30 to 35 minutes or until a cake tester or toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Dust with powdered sugar. Serve warm..

I've been a longtime fan of using sour cream as my not-so-secret weapon in baked goods, but it turns out, cream cheese lends that same tang and intense moisture.

Carefully spoon jam over cheese filling.

Sprinkle reserved crumb mixture over top.

Cool in pan on wire rack.

Remove side of pan and cut into wedges to serve.