About
It's a dream you'll be having every night; waking up to the warm, tender goodness of this Raspberry Dream Coffee Cake! The cake is moist and sweet, the topping a crunchy streusel with brown sugar and fragrant cinnamon, and on the inside? Oh, the inside! A luscious layer of raspberries and cream! Raspberry Dream Coffee Cake is a dream you make a reality in your own kitchen! What a way to start the day!
Ingredients
- For the filling:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- For the cake:
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 3/4 cup sour cream
- 1 teaspoon almond extract
- 2 cups fresh raspberries
- For the streusel topping:
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 9-inch springform pan with cooking spray.
Step 3 -In a large bowl, add the cream cheese and 1/2 cup of the granulated sugar and beat using a handheld mixer, on medium-high speed, until pale and fluffy.
Step 4 -Add 1 of the eggs and beat until well-combined.
Step 5 -Set the filling mixture aside.
Step 6 -In a medium bowl, add 2 cups of the flour, the salt, the baking powder, and the baking soda and whisk to combine.
Step 7 -In a separate large bowl, add 1/2 cup of the softened butter, the remaining granulated sugar, and 1/4 cup of the light brown sugar and beat using a handheld mixer, on medium-high speed, until light and fluffy.
Step 8 -Add the remaining egg to the butter mixture and beat to combine.
Step 9 -Add the sour cream and the almond extract to the butter mixture and beat until combined.
Step 10 -Add the dry ingredients mixture to the butter mixture and beat on medium-low speed until just combined.
Step 11 -Transfer 2/3 of the batter to the prepared pan.
Step 12 -Pour the filling mixture over the batter layer in the pan.
Step 13 -Stud the filling mixture with the raspberries.
Step 14 -Top the raspberry layer with the remaining batter.
Step 15 -In a small bowl, add the remaining brown sugar, the remaining flour, the remaining melted butter, and the cinnamon and mix until it resembles wet sand.
Step 16 -Sprinkle the streusel mixture over the batter.
Step 17 -Bake the cake until golden-brown and it no longer jiggles, about 1 hour.
Step 18 -Transfer the cake to a wire rack and allow it to cool.
Step 19 -Serve.
