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Raspberry Coffee Cake




Source of Recipe


SadieLady TOH


List of Ingredients




BLUEBERRY (or Raspberry) CHEESE
COFFEE CAKE

1/3 cup butter, softened
2/3 cup granulated sugar
2 eggs
2 tsp. vanilla
1 1/2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup sour cream
1 1/2 cups fresh or frozen raspberries

Crumb Topping

1 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 tsp. cinnamon
1/3 cup butter, melted

Cream Cheese Filling

1 8 oz. package cream cheese
1/4 cup granulated sugar
1 egg
1 tsp. finely grated lemon rind

Grease a 9-inch springform pan and set aside.
Crumb Topping: In a small bowl, combine the flour, brown and granulated sugars and cinnamon. Drizzle with butter. Toss until thoroughly moistened. Set aside.
Cheese Filling: In a bowl, beat cream cheese with sugar until light and fluffy, scraping down side of bowl occasionally. Beat in egg and lemon rind just until smooth. Set aside.
Cake Batter: In a large bowl, beat butter with sugar until well combined. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Stir into butter mixture alternately with sour cream, making three additions of dry ingredients and two of sour cream. Spread batter in prepared pan, mounding slightly. Sprinkle 1 cup of the blueberries over top. Gently spread cream cheese filling over the blueberries. Sprinkle with remaining blueberries. Sprinkle evenly with the crumb topping.
Bake at 350° for about 1 1/4 hours or until edge is set and just beginning to come away from the pan. Let cool in pan on rack for 30 minutes.
Serve warm or at room temperature.

Variation: Substitute blueberriew for rasbberries.


Recipe