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Raspberry Lemon Cream Cheese Coffee Cake

  • Author: Jean Van't Hul
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes

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
  • 11 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

  1. Preheat the oven to 350 degrees. Grease and flour a 10 inch springform pan.
  2. 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.
  3. Reserve 1 cup of the crumbs for topping. Add ground almonds to topping crumbs (optional).
  4. 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.
  5. 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.
  6. Bake for 1 hour. Test doneness by inserting a toothpick.
  7. Let cool completely.

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