Raspberry Cream Cheese Coffee Cake #BrunchWeek

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Welcome to Day 6 of#BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures.   I can’t believe it’s the final day!  Thank you for following along all week to see the delicious recipes we’ve created.  I have one last delicious brunch recipe that I know you are going to love!

Take your coffee cake up a notch with raspberries, cream cheese filling, and a crumble topping

I’ve been loving all the fresh fruit that has started appearing at the grocery stores in the last few weeks.   I’ll be even more excited when the farmer’s market opens up at the end of the month and I can start getting my produce from there. The last few weeks strawberries have been on sale so I’ve been making all types of baked goods with the sweet strawberries.

Last week when I went to the market blackberries and raspberries were on sale.  I love these berries but I hate paying almost $5.00 a piece for them so I usually only buy them when they are on sale.  Since they were buy one get one free I bought two containers of each figuring I’d make something for breakfast and then a dessert.

raspberry coffee cake

I’ve been making a lot of baked oatmeal with berries for breakfast and while I enjoy it, I was ready for something different.   The school had coffee cake last week and it looked really good but I stuck with my oatmeal.  I decided to make my own raspberry coffee cake with cream cheese and a crumble topping.  There’s nothing like a piece of coffee cake with my morning cup of coffee.

Make a pan of Raspberry Cream Cheese Coffee Cake for breakfast!

This recipe may seem a little intimidating because it has three parts but it’s actually very easy to make.  The batter is a basic coffee cake batter.  Then an easy cream cheese filling is put on top of that followed by a layer of raspberries and a crumble topping.   It looked so good even before I put it in the oven.

Grab a mug of coffee and a slice of Raspberry Cream Cheese Coffee Cake and enjoy your morning the way it's supposed to be enjoyed.

While it was cooking it smelled delicious.   I pulled it out when the top was beginning to brown.  Some of the raspberries had burst and were peaking out through the topping.   It looked incredible.  It was hard to wait for it to cool before I sliced two pieces and my husband and I enjoyed it with a cup of coffee.

Take a bit of this Raspberry Cream Cheese Coffee Cake and you'll be set for the day!

This is one of the most flavorful coffee cakes I’ve had.  The coffee cake is moist, the cream cheese layer is sweet and creamy while the raspberries are sweet and tart.  The crumble on top is crunchy and buttery.  It was so good that we finished the pan in just a few days.  While it was perfect for breakfast or brunch this is also a great dessert or snack. If you don’t have raspberries you could easily substitute blackberries or strawberries.

5.0 from 1 reviews
Raspberry Cream Cheese Coffee Cake
 
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Sweet coffee cake topped with a cream cheese filling, fresh raspberries, and a crumble topping for a tasty brunch or breakfast!
Author:
Recipe type: Brunch
Serves: serves 12
Ingredients
For the coffee cake:
  • 2 c. flour
  • 1 t. baking powder
  • ½ t. salt
  • ½ c. Dixie Crystals sugar
  • 3 T. butter, softened
  • 2 eggs
  • 1 t. cinnamon
  • 1 t. vanilla
  • 1 c. vanilla flavored Greek yogurt
For the filling:
  • 8 oz cream cheese
  • ¼ c. Dixie Crystals sugar
  • 1 egg
  • 1 c. raspberries
For the topping:
  • ⅓ c. Dixie Crystals sugar
  • ½ c. flour
  • ¼ c. oats
  • 3 T. butter, melted
  • 1 t. cinnamon
Instructions
  1. Preheat the oven to 350 degrees. Spray an 8 x 8 pan with cooking spray and set aside.
  2. In a medium bowl combine the flour, baking powder, and salt. Set aside.
  3. In a large bowl cream together the sugar and butter until smooth. Add in the eggs and stir until combined.
  4. Mix in the cinnamon, vanilla, and Greek yogurt.
  5. Add the flour mixture to the yogurt mixture and stir until combined. Pour the batter into the prepared pan and set aside.
  6. Place the cream cheese, sugar, and egg in a bowl. Mix with a hand mixer on medium speed until smooth.
  7. Pour the cream cheese mixture over top of the batter in the pan. Sprinkle with the raspberries.
  8. In a small bowl combine all ingredients for the topping and mix until crumbly. Sprinkle over top of the raspberries.
  9. Bake for 32-38 minutes or until the top begins to brown and a toothpick inserted into the center comes out mostly clean.
  10. Cool for 10 minutes then cut and serve. Store in the refrigerator.
Notes
A Hezzi-D Original Recipe

Breakfast or brunch this Raspberry Cream Cheese Coffee Cake is perfect!

Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

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Don’t forget to enter the #BrunchWeek giveaways!  Click over to my Apple Cheddar Scones post to see a detailed list of prizes.  Fill in the Rafflecoptor below to enter!

The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

 

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