Raspberry Cream Cheese Coffee Cake
This raspberry cream cheese coffee cake is a delicious way to sneak a little fruit into everyone's favorite brunch. SO easy to make!
Foto: Pinch of Yum — Lindsay Ostrom
Ingredients
- 2 1/4 cups flour
- 3/4 cup sugar
- 3/4 cup butter
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream (I used regular)
- 1 egg
- 8 ounces softened cream cheese (I used light)
- 1/4 cup sugar
- 1 egg
- 1/2 cup homemade or store-bought raspberry jam
Steps
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Preheat the oven to 350 degrees. Mix flour, sugar, and butter with a pastry cutter or in a food processor to make a crumbly mixture. Reserve 1 cup of the crumbs for topping.
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Combine remaining crumbs with baking powder, baking soda, salt, sour cream, and 1 egg. Mix until mostly smooth. Spread in the bottom of a lightly greased 9×13 baking pan.
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Beat softened cream cheese, 1/4 cup sugar and 1 egg until smooth. Pour over the batter in the pan and spread in an even layer. Spoon the jam over the cream cheese layer and swirl with a knife to make a marbled effect. Sprinkle reserved crumbs on top.
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Bake for 45-55 minutes until a knife inserted comes out clean.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (25% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| flour | 0.5 cups | - | - |
| sugar | 0.75 cup | - | - |
| butter | 0.75 cup | - | - |
| baking powder | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| baking soda | 0.5 teaspoon | Rp 8.000/100g | Rp 200 |
| salt | 0.25 teaspoon | - | - |
| sour cream | 0.75 cup | - | - |
| egg | 1 | - | - |
| softened cream cheese | 8 ounces | - | - |
| sugar | 0.25 cup | - | - |
| egg | 1 | - | - |
| homemade or store-bought raspberry jam | 0.5 cup | Rp 20.000/200g | Rp 11.850 |
*Estimated market prices, may vary by region
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