Description
Fresh and flavorful coffee cake, filled with raspberry goodness and rich cream cheese. Adapted from Pinch of Yum’s Raspberry Cream Cheese Coffee Cake
Ingredients
Scale
For Coffee Cake
- 2 1/4 cups white wheat flour
- 3/4 cup sugar
- Zest from 2 lemons
- 3/4 cup butter
- ½ cup ground or finely chopped almonds (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain yogurt
- 1 egg
- 1 – 1 ½ cups fresh or frozen raspberries
Cream Cheese Filling
- 8 ounces softened cream cheese
- 1/4 cup sugar
- Juice of 1 lemon
- 1 egg
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 10 inch springform pan.
- Mix flour, sugar, lemon zest in a food processor. Add butter, cut into ½ inch pieces, to the flour. Pulse until the butter /flour mixture is crumbly.
- Reserve 1 cup of the crumbs for topping. Add ground almonds to topping crumbs (optional).
- Dump remaining crumbs into a large bowl and add baking powder, baking soda, salt, yogurt, and 1 egg. Mix until mostly smooth. Gently stir in raspberries. Use spatula or hands to spread batter over bottom of springform pan.
- Beat softened cream cheese, 1/4 cup sugar, 1 egg, and lemon juice until smooth. Pour over the batter in the pan. Sprinkle reserved crumbs on top.
- Bake for 1 hour. Test doneness by inserting a toothpick.
- Let cool completely.