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Raspberry Cream Cheese Coffee Cake

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“This is a wonderful dessert or brunch cake, and easier to make than people will ever know, unless you tell em. :)”
READY IN:
1hr 20mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
  2. FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
  3. STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
  4. BATTER: In another bowl with an electric mixer beat together butter and sugar. Beat in eggs, 1 at a time, and vanilla and beat on high speed until light and fluffy.
  5. In another bowl whisk together flour, baking powder, and salt and in batches slowly beat into butter mixture alternately with milk. Fold in raspberries gently but thoroughly.
  6. ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
  7. Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
  8. Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.

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