Raspberry Cream Cheese Coffee
Raspberry Cream Cheese Coffee Cake is a vanilla coffee cake filled with raspberry jam and cream cheese. It's far more delicious than the classic cinnamon swirl.
Servings 12 servings
Ingredients
For the Coffee Cake:
- ⅔ cup Butter at room temperature
- 1 ⅔ cups Granulated Sugar
- ⅔ cup Light Sour Cream
- 4 Eggs
- 1 tablespoon Vanilla or 2 teaspoons Vanilla Paste
- 2 cups Flour
- ¼ cup Baking Soda
- 1 12.5 ounce jar of Raspberry Peach Champagne Jam (or your favorite jam)
- 8 ounces of ⅓ Less Fat Cream Cheese at room temperature
- ¼ cup Powdered Sugar
- 1 Egg
For the Glaze:
- 1 cup Powdered Sugar
- 1 tablespoon Butter
- about 2 tablespoons Milk
Instructions
- Heat your oven to 350 degrees.
- Place the butter, granulated sugar, and sour cream in the bowl of an electric mixer. Beat on a medium speed until light and fluffy, this will take about 2 minutes. Add the eggs one by one. Then add the vanilla and baking soda. Gradually add the flour while the mixer is running.
- Next, prepare the cream cheese filling. Whisk the cream cheese, powdered sugar, and egg together.
- Pour half of the batter into a greased loaf pan or bundt pan. Next, add the cream cheese mixture, and spoon the jam on top. Then pour the remaining batter over the top.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean. Let cool before adding the glaze.
- For the glaze, whisk together the powdered sugar, butter, and 1 ½ tablespoons of milk. Continue to add milk until the glaze is pourable but still thick.
- Once the coffee cake has cooled, drizzle with the glaze.
Notes
You can opt to top the coffee cake with a vanilla glaze, or leave it plain. I think that the glaze looks pretty on the mini coffee cakes, so I added it. I left the loaf of coffee cake unglazed. Even with the glaze, the coffee cakes are not overly sweet.
