Description
A deliciously moist coffee cake layered with creamy raspberry filling and topped with a crumbly streusel.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter, granulated sugar, and cream cheese until smooth.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the raspberries gently.
- Pour half of the batter into the prepared pan and spread evenly.
- In a small bowl, mix together the brown sugar, oats, and nuts to create the streusel topping.
- Spread the streusel mixture over the first layer of batter, then top with the remaining batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Notes
- For best results, use fresh raspberries.
- This cake can be served warm or at room temperature.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Raspberry Cream Cheese Coffee Cake, coffee cake, dessert recipe, raspberry dessert