Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake

Summer here in southern BC is a veritable cornucopia of fresh, ripe berries of all kinds. Blueberries, raspberries, strawberries, and blackberries – all are plump and sweet from the summer sun. This Raspberry Cream Cheese Coffee Cake is easy to whip together and highlights the best of our summer fruit.

Cake: it's what's for breakfast. Yep, you heard me.

Since summer has arrived in full force, I’ve been a busy bee; buzzing from one activity to the next. As a result, my garden has been — shall we say — gently neglected. Oh who am I kidding? It is overgrown on the west side with blackberries. 10-foot tall raspberry canes as thick as a baby’s arm, with razor-sharp thorns just waiting to bleed any unsuspecting passers-by. The up side? The branches are so heavy with giant, glossy berries, they are practically laying on the ground. We love berries of all kinds, and this is my absolutely favourite coffee cake to make with fresh berries. Any berry will do – use whatever you have.

Prepare to inhale several slices of this raspberry goodness.

Click through for the recipe....

Raspberry Cream Cheese Coffee Cake

Based on this recipe from OMG Chocolate Desserts

Tools needed: Mixer, 9” springform pan

Ingredients
Cream Cheese Filling
1 package cream cheese, softened (about 8 oz)
¼ cup sugar
1 egg white (save the yolk for the next step)
1 cup fresh raspberries (or any berry!)

Cake
1 ½ cups flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
¼ cup + 1 tablespoon unsalted butter
½ cup sugar
1 egg yolk
1 egg
1 teaspoon vanilla extract
¾ cup sour cream

Topping
1/3 cup sugar
½ cup flour
3 tablespoons chilled unsalted butter, cubed

Other
¼ cup icing sugar for sprinkling
Non-stick cooking spray

Method

1. Preheat oven to 350° F. Prepare a 9” springform pan by spraying with non-stick cooking spray and set aside
2. Make filling: Beat cream cheese and ¼ cup sugar together until smooth. Blend in egg white until just mixed. Set aside.
3. Make cake batter: In a medium-sized bowl, stir together flour, baking soda, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer, or in a large bowl with a hand mixer, beat butter and sugar together until light and fluffy, about 3 minutes.
5. Add egg yolk, egg, and vanilla and stir until combined.
6. Add half the flour, mix until combined, then add half the sour cream and mix until combined. Repeat with remaining flour and sour cream.
7. Spread cake batter in spring form pan (it will be thick) and smooth top with a spatula.
8. Pour cream cheese filling mixture over batter and spread evenly over top.
9. Place raspberries on top of cream cheese filling mixture until it’s evenly covered
10. Make topping: In a small bowl, mix together sugar and flour. Add chilled butter cubes and using a pastry blender or two knives, cut butter into flour mixture until the blobs are about the size of a small pea.
11. Sprinkle topping mixture over top of raspberries.
12. Bake for 40-45 minutes or until a tester inserted into the centre of the cake comes out clean.
13. Cool completely. Sprinkle with icing sugar before serving. Store in refrigerator.