Cream Cheese and Raspberry Coffee Cake
Description
Indulge in the delightful combination of rich cream cheese and sweet raspberry jam with this irresistibly moist and tender coffee cake, perfect for any breakfast or brunch occasion. Make and share this Cream Cheese and Raspberry Coffee Cake recipe from lovewithrecipes.com, and enjoy a symphony of flavors that will have your guests asking for seconds.
Recipe Details
| Attribute | Details |
|---|---|
| Recipe Category | Breads |
| Prep Time | 15 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 12 slices |
| Rating | 5 stars |
| Review Count | 3 reviews |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 317.7 kcal |
| Total Fat | 15.4 g |
| Saturated Fat | 5.9 g |
| Cholesterol | 56.8 mg |
| Sodium | 246.1 mg |
| Total Carbohydrates | 40.8 g |
| Dietary Fiber | 0.6 g |
| Sugars | 23.3 g |
| Protein | 4.7 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 | cream cheese |
| 1/2 | margarine or butter |
| 1 3/4 | all-purpose flour |
| 1 | sugar |
| 2 | eggs |
| 1/4 | milk |
| 1 | baking powder |
| 1/2 | baking soda |
| 1/2 | vanilla extract |
| 1/2 | raspberry jam (or your favorite fruit jam) |
| NA | powdered sugar (for dusting) |
Instructions
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Prepare the Bundt Pan: Start by greasing a Bundt pan thoroughly to ensure that your coffee cake releases effortlessly once baked. Preheat your oven to 350°F (175°C).
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Mix Cream Cheese and Margarine: In a large mixing bowl, use an electric mixer set to medium-high speed to beat the cream cheese and margarine (or butter) together until the mixture is well-combined and creamy, which should take about 30 seconds.
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Incorporate Dry Ingredients: Gradually add about half of the all-purpose flour to the cream cheese mixture, followed by the sugar, eggs, milk, baking powder, baking soda, and vanilla extract. Beat on low speed until all ingredients are thoroughly combined, making sure to scrape down the sides of the bowl as needed. Then, increase the speed to medium and continue beating for an additional 2 minutes.
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Add Remaining Flour: Once the batter is smooth, gently fold in the remaining flour using low speed, mixing just until combined to maintain the cake’s tender texture.
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Layer the Batter: Pour about one-third of the batter into the prepared Bundt pan, spreading it evenly to cover the bottom.
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Mix in the Raspberry Jam: In a separate bowl, take the remaining batter and gently fold in the raspberry jam. Be careful not to fully mix it; you want the jam to remain in small, grape-sized pieces throughout the batter.
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Combine Layers: Pour the raspberry-infused batter on top of the first layer in the Bundt pan, spreading it out evenly to create a beautiful swirl of flavors in your coffee cake.
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Bake the Coffee Cake: Place the pan in the preheated oven and bake for approximately 45 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Cool the Cake: After baking, allow the cake to cool in the pan on a wire rack for about 10 minutes. This cooling time helps the cake set and makes it easier to invert.
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Invert and Cool Completely: Carefully loosen the edges of the coffee cake with a knife, and then invert it onto the wire rack. Allow it to cool completely to room temperature.
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Finish with Powdered Sugar: Once cooled, sift powdered sugar generously over the top of the cake for an elegant presentation that enhances its sweetness.
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Serve: This coffee cake can be served warm or at room temperature, making it a versatile treat for brunch, breakfast, or even a delightful afternoon snack.
Enjoy this Cream Cheese and Raspberry Coffee Cake as a delightful centerpiece for your next gathering, and experience the harmonious blend of flavors in every bite. It’s sure to become a cherished favorite in your recipe collection!
