A new day and a new post…not too new considering I already made this cake AND ate it! :)) It was too good!
I loved the idea, but I guess out of the berries, everyone has their favourite and mine are raspberries!
And I recently started a youtube channel! I wanted to try this whole video thing. I know I’m a bit too late catching up with the flow of technology, but better later than never?! Maybe? :P
So this time, for a change, instead of taking photos of each step (which is very time consuming btw), I decided to make a video (which proved to be even more time consuming and extremely challenging!!!) Hope you enjoy the video. It’s my first video so forgive my amateur mistakes :))
Did you know: That coffee cake doesn’t have coffee in it? It’s called coffee cake because its an excellent complement to a cup of coffee!!
So, on that note, make sure you have all your ingredients ready…and brew a fresh cup of coffee!!!
I tried this with strawberries in a 9-inch pan and it turned out great. (The cake in these pictures and the video below was made in a 10-inch pan. A 9-inch pan gives a richer and fuller cake)
If the cake batter is too thick and non-spreadable, you can add a little bit of milk (about a tablespoon) until you bring it to a spreadable texture.
Raspberry Cream Cheese Coffee Cake (9 or 10 inch cake)
For the raspberry topping:
1 cup fresh or frozen raspberries
1/4 cup water
2 teaspoons lemon juice
1 teaspoon cornstarch
2 tablespoons sugar
2 teaspoons water
For the cake:
2 cups all-purpose flour
3/4 cup sugar
1/2 cup cold unsalted butter, cubed
1 teaspoon lemon zest
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup yogurt
1 large egg
1 teaspoon vanilla
For the topping:
6 ounces cream cheese, softened
1/4 cup sugar
1 large egg
1 teaspoon lemon juice
1/2 cup sliced almonds
Preparing the Raspberry Topping:
1. In a medium saucepan, combine raspberries, 1/4 cup water, and lemon juice and stir. Cook over medium heat until mixture boils while stirring occasionally. Add 2 tablespoons of sugar.
2. Lower heat and simmer the mixture, stirring occasionally for about 3 minutes.
3. In a small bowl, mix cornstarch and 2 teaspoons water.
4. Add to raspberry mixture and stir until thickened (about 1 minute), then set aside and cool to room temperature before using.
Preparing the Cake:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 or 10-inch springform pan.
2. In a large bowl, sift the flour. Add the sugar and whisk together. Add the butter mix with a pastry blender, fork, or your hands until mixture resembled coarse crumbs.
3. Remove 1/2 cup of mixture and set aside to use for the topping.
4. Add lemon zest, baking powder, baking soda, and salt to remaining flour mixture. Mix just until combined.
5. In a medium bowl, combine yogurt, egg, and vanilla and whisk until smooth. Add to flour/sugar/butter mixture and mix well until combined.
6. Spread batter evenly into prepared pan.
Preparing the Cream Cheese Topping:
1. In a medium bowl, combine the cream cheese, sugar, egg, and lemon juice and whisk until smooth.
Assembling the Cake:
1. Spread cream cheese mixture over cake batter, leaving a small border around the edges.
2. Spread cooled raspberry mixture over cream cheese mixture.
3. Sprinkle the reserved 1/2 cup cake mixture over cake the raspberry mixture.
4. Sprinkle sliced almonds over the top
5. Bake 40 – 45 minutes, or until the top of the cake is golden brown and the center of the cake barely jiggles when the pan is gently shaken.
6. Cool cake in pan on a wire rack for 15 minutes. Then, release the pan’s latch and remove the sides of the pan.