Description
A delicious raspberry cream cheese coffee cake perfect for breakfast or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a bowl, beat the butter and cream cheese until smooth.
- Add sugar, eggs, and vanilla; mix well.
- In another bowl, combine flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture; mix until just combined.
- Fold in raspberries gently.
- Pour the batter into the prepared pan.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let it cool before serving.
Notes
- Serve warm or at room temperature.
- Store leftovers in an airtight container.
- Try adding nuts for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: raspberry cream cheese coffee cake