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.
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.
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.
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.
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.
For the coffee cake:
- 2 c. flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ c. Dixie Crystals sugar
- 3 Tablespoons butter, softened
- 2 eggs
- 1 teaspoon cinnamon
- 1 teaspoon 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 Tablespoons butter, melted
- 1 teaspoon cinnamon
- Preheat the oven to 350 degrees. Spray an 8 x 8 pan with cooking spray and set aside.
- In a medium bowl combine the flour, baking powder, and salt. Set aside.
- In a large bowl cream together the sugar and butter until smooth. Add in the eggs and stir until combined.
- Mix in the cinnamon, vanilla, and Greek yogurt.
- Add the flour mixture to the yogurt mixture and stir until combined. Pour the batter into the prepared pan and set aside.
- Place the cream cheese, sugar, and egg in a bowl. Mix with a hand mixer on medium speed until smooth.
- Pour the cream cheese mixture over top of the batter in the pan. Sprinkle with the raspberries.
- In a small bowl combine all ingredients for the topping and mix until crumbly. Sprinkle over top of the raspberries.
- Bake for 32-38 minutes or until the top begins to brown and a toothpick inserted into the center comes out mostly clean.
- Cool for 10 minutes then cut and serve. Store in the refrigerator.
A Hezzi-D Original Recipe