Raspberry Cream Cheese Coffee Cake Recipe

Name: Raspberry Cream Cheese Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Filling; 12 ounces neufchatel cheese, softened or 12 ounces 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)

Servings: persons

Filling
12 ounces neufchatel cheese, softened or 12 ounces 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)

1
Preheat oven to 375 degrees F. Butter a 9x13 inch glass baking dish.
2
FILLING: In a bowl with an electric mixer beat together cream cheese and sugar. Add egg, lemon juice, and vanilla and beat until smooth.
3
STREUSEL: In a small bowl blend together butter, sugar, flour, cinnamon and salt.
4
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.
5
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.
6
ASSEMBLE: Spread 2 1/2 cups batter in bottom of baking dish. Spread filling evenly on top.
7
Drop spoonfuls of remaining batter on filling and spread evenly (be careful not to mix layers).
8
Sprinkle streusel evenly over batter. Bake coffeecake in middle of oven 1 hour , until golden and a tester comes out clean.

1709

kcal

Calories

Fat

214

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Filling, 12 ounces neufchatel cheese, softened or 12 ounces cream cheese, 1/3 cup sugar, 1 large egg, and more.

Yes, Raspberry Cream Cheese Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Cream Cheese Coffee Cake

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