Post by Loupy on May 15, 2016 23:50:03 GMT -7
Raspberry Cream Cheese Coffee Cake
From: Vera @ omgchocolatedesserts.com/
Raspberry Cream Cheese Coffee Cake – all flavors you love, you’ll get here in every bite: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping.
When you try this homemade cake once, I’m sure you will skip the local bakery in the future. Even though it has four layers, you don’t have to be an expert to make it. Soft cake, creamy filling and crunchy topping are made in the blink of an eye. You add some fresh, juicy raspberries and in 45 minutes you have a fantastic summer treat in your oven.
Total Time: 45 min
Ingredients
For the filling:
8 oz. cream cheese-softened
1/4 cup sugar
1 egg white
1 cup raspberries-washed and well drained
For the cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5.5 Tablespoons unsalted butter- softened
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
3/4 cup sour cream
For the streusel topping:
1/3 cup sugar
1/2 cup flour
3 tablespoons butter-chilled and cubed
Instructions
Preheat oven to 350F.
Grease 8 or 9 inch springform pan and line the bottom with parchment paper.
Set aside.
To make the filling:
Mix together the cream cheese and sugar on medium-low speed until creamy.
Add eeg white end mix on low just to combine.
Set aside.
To make the cake batter:
In a bow stir together flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream together the butter and sugar on medium-low speed.
Add egg and egg yolk and vanilla.
Slowly mix in the flour mixture alternating with the sour cream.
Transfer the batter into the prepared pan and smooth with a spatula.
Spread the cream cheese filling on top.
Place raspberries onto cream cheese filling.
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)
Sprinkle the streusel on top of raspberries.
Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.
Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
Store in the fridge.
From: Vera @ omgchocolatedesserts.com/
Raspberry Cream Cheese Coffee Cake – all flavors you love, you’ll get here in every bite: moist and buttery cake, creamy cheesecake filling, juicy raspberries and crunchy streusel topping.
When you try this homemade cake once, I’m sure you will skip the local bakery in the future. Even though it has four layers, you don’t have to be an expert to make it. Soft cake, creamy filling and crunchy topping are made in the blink of an eye. You add some fresh, juicy raspberries and in 45 minutes you have a fantastic summer treat in your oven.
Total Time: 45 min
Ingredients
For the filling:
8 oz. cream cheese-softened
1/4 cup sugar
1 egg white
1 cup raspberries-washed and well drained
For the cake:
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
5.5 Tablespoons unsalted butter- softened
1/2 cup sugar
1 egg
1 egg yolk
1 teaspoon vanilla extract
3/4 cup sour cream
For the streusel topping:
1/3 cup sugar
1/2 cup flour
3 tablespoons butter-chilled and cubed
Instructions
Preheat oven to 350F.
Grease 8 or 9 inch springform pan and line the bottom with parchment paper.
Set aside.
To make the filling:
Mix together the cream cheese and sugar on medium-low speed until creamy.
Add eeg white end mix on low just to combine.
Set aside.
To make the cake batter:
In a bow stir together flour, baking powder, baking soda and salt, set aside.
With an electric mixer cream together the butter and sugar on medium-low speed.
Add egg and egg yolk and vanilla.
Slowly mix in the flour mixture alternating with the sour cream.
Transfer the batter into the prepared pan and smooth with a spatula.
Spread the cream cheese filling on top.
Place raspberries onto cream cheese filling.
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)
Sprinkle the streusel on top of raspberries.
Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.
Cool on a rack, run a thin knife around the cake and loose ring of springform pan.
Store in the fridge.
