It’s a dream you’ll be having every night; waking up to the warm, tender goodness of this Raspberry Dream Coffee Cake! The cake is moist and sweet, the topping a crunchy streusel with brown sugar and fragrant cinnamon, and on the inside? Oh, the inside! A luscious layer of raspberries and cream! Raspberry Dream Coffee Cake is a dream you make a reality in your own kitchen! What a way to start the day!
Ingredients
For the filling:
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 3/4 cup sour cream
- 1 teaspoon almond extract
- 2 cups fresh raspberries
For the streusel topping:
- 1/2 cup light brown sugar
- 1/2 cup all-purpose flour
- 4 tablespoons unsalted butter, melted
- 1/2 teaspoon ground cinnamon
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 9-inch springform pan with cooking spray.
Step 3 –In a large bowl, add the cream cheese and 1/2 cup of the granulated sugar and beat using a handheld mixer, on medium-high speed, until pale and fluffy.
Step 4 –Add 1 of the eggs and beat until well-combined.
Step 5 –Set the filling mixture aside.
Step 6 –In a medium bowl, add 2 cups of the flour, the salt, the baking powder, and the baking soda and whisk to combine.
Step 7 –In a separate large bowl, add 1/2 cup of the softened butter, the remaining granulated sugar, and 1/4 cup of the light brown sugar and beat using a handheld mixer, on medium-high speed, until light and fluffy.
Step 8 –Add the remaining egg to the butter mixture and beat to combine.
Step 9 –Add the sour cream and the almond extract to the butter mixture and beat until combined.
Step 10 –Add the dry ingredients mixture to the butter mixture and beat on medium-low speed until just combined.
Step 11 –Transfer 2/3 of the batter to the prepared pan.
Step 12 –Pour the filling mixture over the batter layer in the pan.
Step 13 –Stud the filling mixture with the raspberries.
Step 14 –Top the raspberry layer with the remaining batter.
Step 15 –In a small bowl, add the remaining brown sugar, the remaining flour, the remaining melted butter, and the cinnamon and mix until it resembles wet sand.
Step 16 –Sprinkle the streusel mixture over the batter.
Step 17 –Bake the cake until golden-brown and it no longer jiggles, about 1 hour.
Step 18 –Transfer the cake to a wire rack and allow it to cool.
Step 19 –Serve.
