Raspberry Cream Cheese Coffee Cake

We are officially all moved into our new home! We have spent the past week unpacking and getting settled and I also have been able to cook…FINALLY! It’s been so much fun and the weather was unreal last week so we cooked on the grill almost every night! 

For this Sunday morning, I decided to try out my new Kitchen Aid Mixer (I don’t know how I lived without one for so long! Thank you! Thank you! Uncle Bob and Aunt Kathy for the amazing housewarming gift!) and whip up this recipe I found on Pinch of Yum’s website. The warm sweet smell of this yummy coffee cake filled up my whole house! There’s nothing like the smell of something baking in the oven that truly makes your house smell like a home!
Raspberry Cream Cheese Coffee Cake 
recipe by Pinch of Yum
serves 12 
2 1/4 cups flour
3/4 cup sugar
3/4 cup butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream (I used regular)
1 egg
8 ounces softened cream cheese (I used light)
1/4 cup sugar
1 egg
1/2 cup homemade or store-bought raspberry jam
Preheat the oven to 350 degrees. Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.
Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.
Beat softened cream cheese, 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.
Bake for 45-55 minutes until a knife inserted comes out clean.

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