Raspberry Cream Cheese Coffee Cake

This week I decided to bake! My favorite dessert (if you consider it a dessert) is coffee cake! There is this bakery by my house back in Schaumburg that has to die for coffee cake, and there are unfortunately no bakeries near Columbia that make it quite the same way. So I explored Pinterest to see if I could find a similar, but easy recipe. No such luck. But, I managed to find two recipes that I could combine to create the coffee cake I wanted. The first recipe had the directions to make a simple cake mix cinnamon streusel coffee cake. I liked this one because it didn’t have a lot of ingredients and wouldn’t take a long time. I preferred to make the cake from scratch, but I didn’t want to go out and buy a ton of ingredients. The second recipe was for a cream cheese and fruit coffee cake, which is my favorite!

Here are the ingredients I used:

  • Duncan Hines classic yellow cake mix
  • Pam
  • 1 cup of sour cream
  • 2 sticks of butter
  • 2 eggs
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon of salt
  • 1 ¼ cup of all purpose flour
  • 1 teaspoon of cinnamon
  • ¾ cup of granulated sugar
  • 2/3 cup of brown sugar
  • 8 oz. of cream cheese
  • small can of fruit filling of your choice (I used raspberry)

Here is how I made it:

  1.  First, you need to make the cake. You will need the cake mix, sour cream, one egg, the vanilla and ¼ cup of melted butter.

DSC_1754Add all of it together in a big bowl.

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Then mix it until it is well combined.

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After well mixed, spray a 9 by 13 pan with Pam and pour cake mix evenly in the pan. The mix at this point is pretty thick and lumpy, but that is okay. Set the pan aside when done.

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Now it’s time to make the streusel. You will need the flour, brown sugar, ½ cup of sugar, cinnamon, salt and ¾ cup of cold butter. I actually used an extra ¼ cup of butter than the recipe called for because butter is the best part! So use the butter and ingredients for the streusel whichever way you prefer.

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Take your dry ingredients (flour, brown sugar, granulated sugar, cinnamon, and salt) and put them in a small bowl. Then whisk them together until well combined.

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Next you will need to take your butter and cut it into small cubes. After cut, add them to your dry ingredients. The directions said to whisk this together too, but I decided it was just easier to use my clean hands to get the dry ingredients to stick to the butter. This took a good minute or two to get the streusel at the right texture. After it is well combined, put it in the fridge to chill.

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Now it’s time to make the cream cheese filling. You will need your cream cheese, ¼ cup of sugar and one egg. Beat these ingredients in a bowl until well combined.

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Next, spread the cream cheese mixture on top of your cake batter. But make sure the mixture does not go all the way to the edge of the pan.

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Open up your fruit filling and spread it on top of the cream cheese. Use as much or as little fruit as you would like.

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Take out your streusel and spread it on top of the whole entire cake.

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Now it is ready to head into the oven! Bake at 350 for 30-40min. It was hard for me to tell when the cake was done, because the softness of the filling really took me for a loop. The toothpick trick doesn’t really work for this. So I would take a look at the edges to check to see if the cake is cooked fully.

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After it is out of the oven, make sure it cools for a good 20-30 min. This cake tastes better colder, than piping hot!

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ENJOY!

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One thought on “Raspberry Cream Cheese Coffee Cake

  1. Yummy….it looks absolutely delicious. Look out Jarosch. Glad you switched to baking…the lamp…so sad. 🙂

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