Summer berries are the absolute BEST.
This Raspberry Cheesecake Coffee Cake will knock the socks off anyone.
You know how people say there will come a moment in your life when you know you are "turning into your Mother"?
Well, it's true.
I grew up with my mom going to dinner with her girlfriends, with her hosting "card club" late into the night with me trying to sleep upstairs and with her jetting off to have "coffee" with her girls every Saturday morning.
I have turned into her. Are you reading this mom? I have turned into you. When I was baking this coffee cake last week to deliver to a friend, I immediately had the thoughts this would be perfect to bring to "coffee".
I don't even really drink coffee. I love a good cappuccino, but does that even count? And currently, my friends and I don't meet for coffee dates, but I imagine it is coming....once we graduate from 'our-kids-are-in-bed-lets-go-drink-wine-on-the-patio' kinda of nights.
So to all my mom's coffee friends who are reading this right now {Pam, Debbie, Fran, Mary, Pat...and the many others} one of you needs to make this for your next coffee date.
The bottom layer is your classic yellow coffee cake. Layer two is pure gold. Cheesecake! Rich, creamy, tart cheesecake. Then raspberries, because why not? They are in season right now and are bursting with flavor. And finally streudel, because a coffee cake is not a coffee cake without streudel.
It all comes together so beautifully.
Feel free to use whatever berries you like or have around. I'd stick with blackberries or strawberries, but that is just me. I'm sure any fruit would work.
I used my springform pan for this cake. It makes it SUCH a breeze when slicing. I highly recommend my KitchenAid Nonstick 9" Springform Pan. This $15.99 price tag is well worth it. Perfect for coffee cakes and cheesecakes.
Oh, and this mini version? On my wish list too.
I only use mine about 3-4 times a year, but when I do I'm happy I have it. Nothing ever sticks and it comes out looking perfect. Never once have I had food stick to the pan. And being nonstick it washes up in a cinch.
Raspberry Cheesecake Coffee Cake
Print this Recipe!
For the cake:
1 1/2 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
6 T. unsalted, softened butter
1/2 c. sugar
1 egg
1 egg yolk
1 t. almond extract
3/4 c. sour cream
For the filling:
8 oz. softened cream cheese
1/2 c. sugar
1 egg white
1/2 t. almond extract
1 c. raspberries
For the topping:
1/3 c. sugar
1/2 c. flour
3 T. cold, unsalted butter, cubed
1. Preheat the oven to 350 degrees. Grease a 9" springform pan and set aside.
2. In a stand mixer combine the cream cheese and sugar. Add in the egg white and almond extract until combined and smooth. Set the filling aside.
3. In the same stand mixer cream together the butter and sugar. Add in the egg and egg yolk along with the almond extract to combine. Stir in the baking powder, baking soda and salt. Lastly, add in the flour alternating with the sour cream.
4. Transfer the batter to the pan spreading along the bottom. Then spread on the filling layer spreading over the batter. Top with the washed and dried raspberries.
5. In a bowl combine the streusel toppings, using a fork to cut the butter into the sugar and flour until it it is broken up about the size of small peas. Sprinkle the streusel over the batter.
6. Bake for 1 hour or until the center is set.
7. Remove from the oven and transfer the pan to wire rack to cool.
8. Store in the fridge.
Have a coffee group?
Here are some other "breakfast" items we love and I'm sure your group will as well.
