Raspberry Cream Cheese Layered Coffee Cake

Raspberry Cream Cheese Layered Coffee Cake

This rich coffee cake is layered with cream cheese and raspberries and swirled with a ribbon of cinnamon sugar. The final touch? A buttery brown sugar streusel!
Servings
8 servings
Prep time
20 minutes
Cook time
60 minutes
Passive time
10 minutes

Ingredients

Cinnamon Sugar Swirl
  • 2 Tbsp Ground Cinnamon (15 g)
  • ½ cup Granulated Sugar (96 g)
Streusel Topping
Cream Cheese Layer
  • 8 oz Cream Cheese, softened (227 g)
  • ½ cup Granulated Sugar (96 g)
  • 1 large Egg, room temperature (60 g)
Cake Batter
  • 2 cups Unbleached White All-Purpose Flour (272 g)
  • 1 tsp Baking Powder (4 g)
  • 1 tsp Baking Soda (4 g)
  • ½ tsp Sea Salt (2 g)
  • ¾ cup unsalted Butter, room temperature (172 g)
  • ½ cup Granulated Sugar (96 g)
  • ¼ cup Packed Light Brown Sugar (55 g)
  • 3 large Eggs, room temperature (180 g)
  • 1 tsp Vanilla Extract (6 g)
  • ½ cup Buttermilk, room temperature (118 mL)
Topping
  • 1 pint fresh Raspberries (170 g)

Instructions

Cinnamon Sugar Swirl
  1. Place rack in center position and preheat oven to 350°F. Spray a 9-inch springform pan with cooking spray and line the bottom with parchment paper. Set aside.
  2. In a small mixing bowl add cinnamon and sugar. Whisk to combine and set aside.
Streusel Topping
  1. In a small mixing bowl add melted butter, flour and brown sugar. Use a fork to combine until mixture resembles rough sand. Set aside.
Cream Cheese Layer
  1. Add cream cheese and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-high until smooth, about 1 minute. Add egg and mix on medium speed until mixture is smooth, stopping to scrape the sides and bottom of the bowl with a rubber spatula as needed. Remove the cream cheese mixture from mixing bowl and set aside. Clean bowl and paddle attachment.
Cake Batter
  1. In a medium mixing bowl add flour, baking powder, baking soda and salt. Whisk to combine and set aside.
  2. Add butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high until light and fluffy, about 3 minutes. Stop mixer. Add eggs and vanilla. Turn to medium speed and mix until smooth.
  3. Turn mixer to low and add one third of the buttermilk to the mixer, followed by one third of the flour mixture. Repeat the process until all buttermilk and flour have been added, being sure to add as soon as the prior ingredient is incorporated (3–5 seconds for each). After the last of the flour is added, turn off mixer and use a rubber spatula to finish mixing.
Assemble the Coffee Cake
  1. Using an offset spatula, spread half the batter into the prepared pan. Sprinkle the cinnamon sugar mixture over the batter. Top sugar mixture with remaining batter. Using a butter knife or thin rubber spatula, swirl the batter and cinnamon sugar together, being sure to drag it to the bottom of the pan. Smooth the top. Pour reserved cream cheese mixture over the batter. Layer fresh raspberries on top of the cream cheese layer, then crumble and evenly distribute the streusel topping.
  2. Bake coffee cake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for 10 minutes then run a paring knife around the edge of the pan. Carefully remove it from the springform. Slice and serve warm.

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