Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan to prevent sticking.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
- In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, creating a base for your cake.
- Next, add the eggs one at a time, ensuring to beat well after each addition. Then, stir in the vanilla extract for that lovely aromatic touch.
- Now, alternate adding the flour mixture and sour cream to the butter mixture. Start and end with the dry ingredients, mixing until just combined.
- In a separate bowl, beat the cream cheese until smooth. This will create your creamy layer.
- Pour half of the cake batter into the prepared pan and spread it evenly across the base.
- Drop spoonfuls of cream cheese over the batter. Sprinkle fresh raspberries evenly on top for bursts of flavor.
- Pour the remaining batter over the raspberries and cream cheese. Spread gently to cover.
- In a small bowl, mix the brown sugar and cinnamon together. Sprinkle this mixture evenly over the top for a sweet, crunchy finish.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 15 minutes before slicing and serving.
Best ways to enjoy it
This Raspberry Cream Cheese Coffee Cake is best enjoyed warm, right out of the oven. Consider serving it with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of indulgence. Pair it with a hot cup of coffee or a refreshing fruit-infused iced tea to elevate the experience.
If you’re feeling extra creative, consider adding a side of fresh fruit or a scoop of vanilla ice cream!
Storage and reheating tips
To keep your leftover cake fresh, store it in an airtight container at room temperature for up to three days. If you want to enjoy it longer, you can refrigerate it for up to a week. For best results, allow the cake to come to room temperature before serving again.
If you want to freeze it, wrap individual slices tightly in plastic wrap followed by foil. This allows for easy thawing whenever you crave a sweet bite!
Helpful cooking tips
- Make sure your ingredients are at room temperature for better mixing and rising.
- Don’t overmix the batter, as this can lead to a dense cake. Mix until just combined for light, fluffy results.
- If fresh raspberries aren’t available, frozen ones work perfectly too—just make sure they’re not thawed before adding to the batter to avoid excess moisture.
Creative twists
Want to change things up? Here are a few ideas:
- Try different berries: Substitute with blueberries, strawberries, or blackberries.
- Add nuts: Sprinkle in chopped walnuts or pecans for added texture and flavor.
- Flavor variations: Try incorporating lemon or almond extract to enhance the cake’s flavor profile.
Common questions
What is the prep time for this recipe?
Prep takes about 15-20 minutes, with an additional 45-50 minutes for baking.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt can be used as a healthy alternative to sour cream.
How can I make this coffee cake gluten-free?
Use a gluten-free all-purpose flour blend instead of regular flour, and check that your baking powder and soda are also gluten-free.
Enjoy your baking adventure with this delightful raspberry cream cheese coffee cake, perfect for any occasion!
