Hello everybody, it is Jim, welcome to my recipe site. Today, we’re going to prepare a special dish, raspberry-cream cheese coffee cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Raspberry-Cream Cheese Coffee Cake is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look fantastic. Raspberry-Cream Cheese Coffee Cake is something that I’ve loved my entire life.
Carefully spoon jam evenly over cheese filling. In a small bowl, combine reserved crumb mixture and almonds; sprinkle over top. In a large bowl, combine flour and sugar.
To get started with this particular recipe, we have to first prepare a few components. You can have raspberry-cream cheese coffee cake using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry-Cream Cheese Coffee Cake:
- Prepare 1 Nonstick Cooking Spray
- Take Main Ingreduents
- Prepare 1 1/4 cup all purpose flour
- Prepare 1 1/4 tsp baking powder
- Make ready 1 tsp finely shredded lemon or orange peel
- Make ready 1/4 tsp baking soda
- Prepare 1/4 tsp salt
- Get 1 cup granulated sugar
- Make ready 3 tbsp butter. softened
- Prepare 1/4 cup refrigerated or frozen egg product, thawed
- Prepare 1 tsp vanilla
- Make ready 1/2 cup buttermilk
- Get 2 oz reduced-fat cream cheese (Naufcâtel)
- Take 2 tbsp refrigerated or frozen egg product, thawed
- Get 1 cup raspberries, or thinly sliced apricots or nectarines
- Get 1 shifted powder sugar
Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Spoon jam over cream cheese mixture. In a small bowl, combine reserved crumbs and sliced almonds. Sour Cream Coffee Cake Muffins, meet your fruit-filled counterpart: Raspberry Cream Cheese Coffee Cake.
Instructions to make Raspberry-Cream Cheese Coffee Cake:
- Lightly coat a 9-inch round baking pan with cooking spray; set aside. In a medium bowl combine flour, baking powder, lemon peel, baking soda, & salt.
- In a medium mixing bowl beat 3/4 cup of the granulated sugar & the butter with an electric mixer on medium to high speed until combined. Add 1/4 cup egg product & the vanilla. Beat on low to medium speed for 1 minute. Alternately add flour mixture & buttermilk to beaten egg product mixture, beating just until combined after each addition. Pour batter into prepared pan.
- In a small mixing bowl beat cream cheese & the remaining 1/4 cup granulated sugar in medium to high speed until combined. Add the 2 tablespoons egg product; beat until combined. Sprinkle raspberries over the batter in pan. Pour cream cheese mixture over raspberries, allowing some of the berries to show.
- Bake in a 375º oven for 30 to 35 minutes or until a cake tester or toothpick inserted in the center comes out clean. Cool in pan for 10 minutes. Dust with powdered sugar. Serve warm.
I've been a longtime fan of using sour cream as my not-so-secret weapon in baked goods, but it turns out, cream cheese lends that same tang and intense moisture. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve.
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