A delicious way to enjoy fresh or frozen fruit!
Designed to be enjoyed as a mid-morning pick-me-up, coffee cake is a super platform for fresh fruit and crunchy topping and I often serve it at brunches and also as a dessert. The added bonus of a cream cheese swirl just takes this one to the next level – it’s a rich, delicious but not-too-sweet treat. If this cake hits the spot for you, you might also enjoy my blueberry-cardamom coffee cake, my peach streusel loaf or my strawberry-rhubarb loaf.
- 1/2 cup (125 mL) all-purpose flour
- 1/3 cup (90 mL) packed brown sugar
- 1 teaspoon (5 mL) ground cinnamon
- 1/2 cup (125 mL) chopped almonds (optional but delicious)
- 1/4 cup (60 mL) very cold butter
Cream Cheese Filling:
- 3/4 cup or 6 oz (185 mL or 170 g) cream cheese, softened
- 1/4 cup (60 mL) white sugar
- 2 teaspoons (10 mL) finely grated lemon zest
- 1 egg
- 2 cups (500 mL) all-purpose flour
- 2 teaspoons (10 mL) baking powder
- 1/4 teaspoon (1.25 mL) salt
- 1/2 cup (125 mL) butter, softened
- 3/4 cup (185 mL) white sugar
- 2 eggs
- 1 teaspoons (5 mL) vanilla extract
- 1/2 cup (125 mL) milk
- 2 cups (500 mL) fresh or frozen raspberries (if using frozen do not thaw before adding)
- Preheat the oven to 375F. Cut a piece of parchment paper slightly larger than the bottom of a 9 or 10 inch (22.5 or 25 cm) spring form pan and clamp it into the pan. Grease the sides of the pan with butter. Set aside.
- Make the streusel topping by combining the flour, brown sugar, cinnamon and almonds (if using) in a small bowl. Grate the cold butter into the dry ingredients then toss with your fingers or two forks until all the shards of butter are coated with the sugar mixture. Set aside while you prepare the cake batter.
- Make the cream cheese layer by beating together the cream cheese and sugar until fluffy. Beat in egg and lemon rind. Set aside.
- Prepare cake batter by whisking together the flour, baking powder and salt, then set aside.
- In the bowl of a stand mixer (or use a hand-held electric mixer and large bowl), beat the butter, and sugar together until fluffy (about 2 minutes).
- Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla.
- Gradually add the flour mixture, alternating with the milk, beating continuously on low speed. Spoon batter evenly into the prepared pan, smoothing out the top with the spatula.
- Spread the cream cheese mixture over the batter then scatter raspberries evenly over top. Sprinkle the streusel topping evenly over the berries.
- Bake for 60 – 70 minutes, until a toothpick or cake tester comes out clean. Let cool in the pan on a rack for at least 20 minutes before slicing and serving (warm or at room temperature).
- This cake is best served within 24 hours but will keep well for 2 days stored in an airtight container at room temperature or for 4 days if refrigerated. Slice and freeze for longer storage.
Serves 12 – 16,