Raspberry Cream Cheese Coffee Cake Recipe #264169
This is a wonderful dessert or brunch cake, and easier to make than people will ever know, unless you tell em. :)
1½ hours | 20 min prep
SERVES 12
Filling
- 12 ounces neufchatel cheese, softened or 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)
- 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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5 stars