Raspberry Cream Cheese Coffee Cake

Buttery Coffee Cake with Almond Crumb & Rapsberry Cheesecake Filling

© Donna Diegel

Fresh Raspberries, fishmonk,sxc

Awesome Coffee Cake baked in a springform pan, filled with raspberry and cream cheese, and topped with almond struesel. Make one for Valentine's Day and freeze the other!

Coffee Cake ~ Mmmmm

Raspberry Cream Cheese Coffee Cake is a delicious idea for a brunch buffet, afternoon tea party or just because! This cake is truly confused. It's classy enough to be considered a cheesecake and yet humble enough to be eaten for breakfast. It's baked in a springform pan so use your prettiest cake plate and show off your creation! This recipe makes 2, so make a Valentine's Day Cake and surprise your loved ones and bring the other to work for coffee break.

Tips, Ingredients and Technique

Raspberry Cream Cheese Coffee Cake Recipe:

1st Step:

2nd Step:

3rd Step:

4th Step:

5th Step: Icing

Directions:

  1. Preheat oven to 350 degrees F and prepare pans.
  2. Step One: Using the paddle attachment, mix the flour, sugar and cool butter together until it is dry and resembles fine struesel. Do not go any further than this. It should not clump up in a ball. Measure out 2 cups and set this aside.
  3. Step Two: Using the same mixer bowl with the remaining struesel mix, add baking power, baking soda, salt and sour cream and blend well. Add eggs from 2nd step and almond extract and beat only until batter is smooth. Do not over mix. Divide this batter between the 2 greased springform pans. Pat thick on the bottom and about 3/4 of the way up the sides. Clean mixing bowl.
  4. Step Three: Using the clean mixing bowl, beat cream cheese and sugar. Add eggs and beat until light and fluffy. Divide the batter equally and pour into pans.
  5. Step Four: In each pan, spread 1/2 cup raspberry filling very gently over the cream cheese batter, being careful not to disturb it. Set aside. Mix almonds in with the 2 cups of streusel that was set aside at the beginning. Carefully sprinkle struesel over each coffee cake, spreading evenly.
  6. Place both coffee cakes in 350 degree oven and bake for 45-60 minutes or until middle seems set.
  7. Cool completely before removing rings.
  8. Carefully slide cooled coffee cake off bottom onto flat cake plate.
  9. Step Five: Mix icing ingredients together and drizzle over cooled cake.
  10. Refrigerate before slicing for best results.
  11. Makes 2) 9 inch coffee cakes.
  12. Variation: Substitute seedless strawberry or most any other fruit preserves for the raspberry.

For more delicious desserts and brunch ideas try:


The copyright of the article Raspberry Cream Cheese Coffee Cake in Baking/Decorating Cakes is owned by Donna Diegel. Permission to republish Raspberry Cream Cheese Coffee Cake must be granted by the author in writing.


Fresh Raspberries, fishmonk,sxc
       


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