Indulge in a mouthwatering raspberry cream cheese coffee cake the perfect treat for brunch or dessert lovers Easy to make utterly delicious
Ingredients
Scale
2 cups of all-purpose flour
1 cup of sugar
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup of unsalted butter (softened)
2 large eggs
1 cup of sour cream
1 teaspoon of vanilla extract
1.5 cups of fresh raspberries
8 ounces of cream cheese (softened)
1 cup of fresh raspberries (for layering)
Instructions
Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking pan.
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, cream the softened butter before gradually adding sugar until light and fluffy.
Add eggs one at a time followed by sour cream and vanilla extract, mixing until smooth.
Gradually combine the dry ingredients with the wet mixture until just combined.
In a separate bowl, blend cream cheese with sugar until smooth.
Spread half of the batter in the baking pan, add dollops of the cream cheese mixture, and sprinkle 1 cup of raspberries.
Top with the remaining batter gently covering the raspberries.
Bake for 45 minutes until a toothpick comes out clean.
Cool for 15 minutes before transferring to a wire rack.
Notes
This delightful dessert not only satisfies your sweet tooth but challenges the notion that coffee cakes can only be bland and dry. The combination of luscious raspberries and rich cream cheese elevates it to an indulgent experience.
