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Moist Black Raspberry Cream Cheese Coffee Cake

black raspberry cream cheese coffee cake - featured image
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A moist, tangy, and flavorful coffee cake featuring a creamy cream cheese swirl and fresh black raspberries, perfect for breakfast or brunch.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1/2 cup (120 ml) whole milk (or almond milk for dairy-free)
  • 1 teaspoon vanilla extract
  • 8 ounces (225 g) cream cheese, softened
  • 1/3 cup (40 g) powdered sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract
  • 1 cup (125 g) fresh or frozen black raspberries, thawed if frozen
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan or line an 8×8-inch baking dish with parchment paper.
  2. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream the softened butter with granulated sugar until fluffy, about 3 minutes. Add eggs one at a time, beating well after each. Mix in vanilla extract.
  4. Gradually add the dry ingredients alternating with milk, beginning and ending with the flour mixture. Mix just until combined; do not overmix.
  5. In a separate bowl, beat the cream cheese with powdered sugar, egg yolk, and vanilla extract until smooth and creamy.
  6. In a small bowl, gently toss black raspberries with sugar and lemon juice. Let sit for 5 minutes to macerate.
  7. Pour half of the cake batter into the prepared pan, spreading evenly. Dollop half of the cream cheese mixture over the batter in several spots. Add half of the black raspberry mixture over the cream cheese layer.
  8. Repeat layering with remaining batter, cream cheese, and raspberries. Swirl gently with a knife or skewer to create a marbled effect without overmixing.
  9. Bake on the center rack for 40-45 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs.
  10. Let the cake cool in the pan for at least 20 minutes before removing the springform ring or slicing. Serve warm or at room temperature.

Notes

Keep cream cheese at room temperature to avoid lumps. Gently swirl cream cheese and berries to maintain distinct pockets of flavor. Drain excess juice from berries if watery to prevent soggy cake. Tent with foil if cake browns too fast. For dairy-free, substitute butter, cream cheese, and milk with plant-based alternatives.

Nutrition

Keywords: black raspberry, cream cheese, coffee cake, breakfast, brunch, moist cake, easy recipe, berry dessert

Find it online: https://twirltaste.com/moist-black-raspberry-cream-cheese-coffee-cake-recipe-5-easy-steps-for-perfect-breakfast/