Description
A sweet and tangy coffee cake layered with cream cheese, fresh raspberries, and a cinnamon walnut streusel topping. Perfect for breakfast or brunch.
Ingredients
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon (divided, 1 teaspoon for streusel)
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 1/2 cups buttermilk
8 ounces cream cheese, softened
1/4 cup granulated sugar
24 fresh raspberries
For streusel: 1/2 cup all-purpose flour, 1/2 cup packed brown sugar, 1/2 teaspoon cinnamon, 1/2 cup chopped walnuts
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a bowl, whisk flour, baking powder, baking soda, salt, and 1 teaspoon cinnamon.
In another bowl, cream butter and sugar until fluffy. Add eggs, one at a time, beating well after each.
Add buttermilk alternately with dry ingredients, mixing until just combined.
Fold in raspberries gently to avoid breaking them.
Set aside half the batter in a separate bowl.
In a small bowl, mix cream cheese and 1/4 cup sugar until smooth. Fold into the remaining half of the batter.
Spoon the plain batter into the baking dish. Top with the cream cheese mixture, then gently swirl with a knife.
Prepare the streusel: In a small bowl, mix flour, brown sugar, 1/2 teaspoon cinnamon, and walnuts until crumbly. Sprinkle over the batter.
Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool for 10 minutes before slicing and serving.
Notes
Use fresh, firm raspberries for the best flavor and texture.
The streusel can be made ahead and stored in an airtight container.
Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg