Raspberry Cream Cheese Coffee Cake
"This is a wonderful dessert or brunch cake, and easier to make than people will ever know, unless you tell em. :)"
photo by Kathy
- Ready In:
- 1hr 20mins
- Ingredients:
- 20
- Serves:
-
12
ingredients
-
Filling
- 12 ounces neufchatel cheese, softened or 12 ounces cream cheese
- 1⁄3 cup sugar
- 1 large egg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
-
Streusel
- 1⁄2 cup unsalted butter, softened
- 1 cup sugar
- 2⁄3 cup all-purpose flour
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon salt
-
Batter
- 1⁄2 cup unsalted butter, softened
- 1 1⁄4 cups sugar
- 2 large eggs
- 2 teaspoons vanilla (or raspberry extract)
- 3 -4 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup 2% low-fat milk
- 3 cups fresh raspberries (not frozen)
directions
- Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
- FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
- STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
- 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.
- 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.
- ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
- Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
- 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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Reviews
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Better than 5 stars! Moist, packed with flavor, and a huge "love it" from my hubby. The measurement for flour is 3-4 cups. I used 3 and that was perfect for high altitude (6200 ft). Next time I will try not adding the raspberries to the batter; but instead, layer the raspberries on top of the first layer of batter, then top with the filling, etc. A huge thank you for posting this recipe! -
This is absolutely delicious, with an intense raspberry aroma and flavor. I used 3 cups of flour, and it raised up nicely in my 9 X 13 pyrex dish. I will definitely make this one again, and perhaps try some other types of berries (blueberries, blackberries...). -
This cake made a great addition to my holiday treat tray. I used low fat/low cal cream cheese, some splenda in place of the sugaer, apple sauce in place of some of the fats, and skim milk. This cake was light and fluffy and absolutley tasty!
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I think there is too much flour in the batter recipe. It was so thick and sticky that it stopped my beater on high speed. I added a bit of extra butter but it didn't make a difference. I made the cake anyways but 1 hour was too long. Maybe 45-50 mins would have been better. It was very dense and heavy, but still tasted great! -
This coffee cake came out very nicely. It has a great crunchy topping and a wonderful cream cheese filling. This baked up high, and I wish I had used a pan with a little more height (I just used a regular 9X13 glass pyrex dish) A little of the topping fell off into the oven, but that was ok. Very easy to put together, thanks for sharing! MAde this for Australia/New Zealand recipe swap game.
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Tweaks
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This cake made a great addition to my holiday treat tray. I used low fat/low cal cream cheese, some splenda in place of the sugaer, apple sauce in place of some of the fats, and skim milk. This cake was light and fluffy and absolutley tasty!
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
