Raspberry Cream Cheese Coffee Cake
Recipe type: Brunch
Prep time: 
Cook time: 
Total time: 
Serves: serves 12
Sweet coffee cake topped with a cream cheese filling, fresh raspberries, and a crumble topping for a tasty brunch or breakfast!
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
  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.
A Hezzi-D Original Recipe
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/raspberry-coffee-cake/