Raspberry-Cream Cheese Coffee Cake *Jb

This Raspberry-Cream Cheese Coffee Cake is the ultimate comfort dessert, combining a tender vanilla sponge with luscious swirls of sweetened raspberry preserves and a tangy cream cheese layer. The cake rises beautifully to reveal a marbled interior that is both visually stunning and incredibly moist. It strikes the perfect balance between sweet berry brightness and creamy richness, making it an ideal treat for weekend brunches, afternoon tea, or as a special addition to holiday tables. The crumb is soft and inviting, while the fruit filling adds a delightful burst of flavor in every bite. Simple to prepare with pantry staples, this recipe delivers bakery-quality results in your own home oven.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 3754.8

Dietary: Vegetarian

Description

This Raspberry-Cream Cheese Coffee Cake is the ultimate comfort dessert, combining a tender vanilla sponge with luscious swirls of sweetened raspberry preserves and a tangy cream cheese layer. The cake rises beautifully to reveal a marbled interior that is both visually stunning and incredibly moist. It strikes the perfect balance between sweet berry brightness and creamy richness, making it an ideal treat for weekend brunches, afternoon tea, or as a special addition to holiday tables. The crumb is soft and inviting, while the fruit filling adds a delightful burst of flavor in every bite. Simple to prepare with pantry staples, this recipe delivers bakery-quality results in your own home oven.

Ingredients

2 1/4 cup All-purpose flour
1 cup Sugar
1/2 cup Plus 2 Tabl unsalted butter

Directions

1
Preheat oven to 350&# 194;Â°F (175ÃÂ°C). Grease and flour a 10-inch Bundt pan.
2
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3
In a large mixing bowl, beat the softened unsalted butter and sugar until light and fluffy.
4
Beat in the eggs one at a time, then mix in the sour cream and almond extract until combined.
5
Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
6
In a separate small bowl, beat the softened cream cheese until smooth.
7
Spoon half of the cake batter into the prepared Bundt pan and spread evenly.
8
Dollop the cream cheese mixture over the batter in the pan, spreading it gently into an even layer.
9
Spoon the raspberry preserves over the cream cheese layer.
10
Top with the remaining cake batter, spreading carefully to cover the fruit layer.
11
Bake for 45 to 50 minutes, or until a toothpick inserted into the cake portion comes out clean.
12
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 3754.8kcal

% Daily Value *
Total Fat 102.6g158%
Saturated Fat 62.3g312%
Cholesterol 258.0mg86%
Sodium 15.6mg1%
Total Carbohydrate 650.5g217%
Dietary Fiber 14.6g59%
Sugars 241.7g
Protein 55.1g111%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure all ingredients, especially butter, cream cheese, and eggs, are at room temperature for the smoothest batter consistency.

For best results, use a high-quality raspberry preserve or jam. If using fresh raspberries, toss them in a tablespoon of flour to prevent them from sinking.

Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring to room temperature before serving for the best texture.

You can substitute the almond extract with vanilla extract if preferred.

Keywords: raspberry, coffee cake, cream cheese, bundt cake, brunch, baking, dessert, berry, vanilla, moist, homemade, sweet, pastry, fruit filling, american

Read it online: https://www.chefs-mate.com/recipe/raspberry-cream-cheese-coffee-cake-jb/