Raspberry Cream Cheese Coffee Cake

Ingredients and Weight:

• For the Coffee Cake:
  • All-purpose flour: 2 cups (240g)
  • Sugar: 1 cup (200g)
  • Baking powder: 1 teaspoon (5g)
  • Baking soda: 1/2 teaspoon (2.5g)
  • Salt: 1/4 teaspoon (1.25g)
  • Ground cinnamon: 1 teaspoon (2g)
  • Milk: 1 cup (240ml)
  • Vegetable oil: 1/2 cup (120ml)
  • Large egg: 1
  • Vanilla extract: 1 teaspoon (5ml)
• For the Cream Cheese Layer:
  • Cream cheese, softened: 8 ounces (227g)
  • Sugar: 1/2 cup (100g)
  • Sour cream: 1/2 cup (120ml)
  • Vanilla extract: 1/2 teaspoon (2.5ml)
• For the Raspberry Topping:
  • Fresh raspberries: 1 cup (120g)
  • Sugar: 1/4 cup (50g)
  • Lemon juice: 1 tablespoon (15ml)

Preparation Time:

• 20 minutes

Cooking Time:

• 50-60 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
2. Prepare the coffee cake batter: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk together the milk, oil, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
4. Spread half of the batter into the prepared pan.
5. Prepare the cream cheese layer: In a medium bowl, beat together the cream cheese, sugar, sour cream, and vanilla extract until smooth and creamy.
6. Spread the cream cheese layer over the first layer of batter.
7. Top with the remaining batter.
8. Prepare the raspberry topping: In a small bowl, combine the raspberries, sugar, and lemon juice. Stir to combine.
9. Spread the raspberry topping over the batter.
10. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool for at least 30 minutes before slicing and serving.

Nutritional Information:

• Serving Size: 1 slice
• Calories: 350
• Fat: 15g (23% DV)
• Saturated Fat: 9g (45% DV)
• Cholesterol: 50mg (17% DV)
• Sodium: 250mg (11% DV)
• Carbohydrates: 50g (17% DV)
• Dietary Fiber: 2g (8% DV)
• Sugar: 30g
• Protein: 5g

Dish Characteristics:

• Moist and tender coffee cake
• Creamy and tangy cream cheese layer
• Sweet and juicy raspberry topping
• Perfect for breakfast, brunch, or dessert

User Comments:

• "This coffee cake is absolutely delicious! The cream cheese layer and raspberry topping are heavenly."
• "I made this for my family and it was a huge hit. Even my picky kids loved it."
• "This recipe is so easy to follow and the results are amazing. It's definitely a keeper."

Special Precautions and Tips:

• Do not overmix the batter, as this will result in a tough coffee cake.
• To ensure even baking, rotate the pan halfway through the cooking time.
• Let the coffee cake cool completely before slicing to prevent the raspberry topping from falling apart.