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Nutrition Facts

Serving Size 1 (196g)

Recipe makes 12 servings

Calories 564
Calories from Fat 217 (38%)
Amount Per Serving %DV
Total Fat 24.2g 37%
Saturated Fat 14.6g 73%
Monounsaturated Fat 6.5g
Polyunsaturated Fat 1.2g
Trans Fat 0.0g
Cholesterol 116mg 38%
Sodium 505mg 21%
Potassium 176mg 5%
Total Carbohydrate 78.6g 26%
Dietary Fiber 3.2g 12%
Sugars 45.8g
Protein 9.6g 19%

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Queen uh Cuisine

Raspberry Cream Cheese Coffee Cake

Recipe #264169 | 1½ hours | 20 min prep | add private note
2Bleu (Bird&Buddha)

By: 2Bleu (Bird&Buddha)
Nov 7, 2007

This is a wonderful dessert or brunch cake, and easier to make than people will ever know, unless you tell em.

SERVES 12 (change servings and units)

Ingredients

Filling

Streusel

Batter

Directions

  1. 1
    Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
  2. 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. 3
    STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
  4. 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. 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. 6
    ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
  7. 7
    Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
  8. 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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Featured Reviews for This Recipe

From: Marcasite Queen

On Aug 10, 2009

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...).

0 people found this review helpful

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  • From: Anme

    On Dec 18, 2008

    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!

    0 people found this review helpful

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    From: Marz

    On Mar 4, 2008

    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.

    1 person found this review helpful

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    From: loof

    On Jan 14, 2008

    Oh WOW this is just FANTASTIC!! The cake is light and fluffy (mine baked up huge!), the filling is wonderfully creamy, and the topping perfectly complements it all! Pretty easy to make, too - a little labor- and utensil-intensive but not difficult and well worth it. I love this cake and will make it often - thanks for posting!

    1 person found this review helpful

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  • Read all 5 reviews

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