Autumn comfort food: Raspberry Cream Cheese Coffee Cake (覆盆莓乳酪蛋糕)

Today marks a special occasion in my baking journey – the first time I've ever made a 9-inch cake. And not just any cake, but a delightful Raspberry Cream Cheese Coffee Cake that promises to redefine your breakfast experiences.

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Time: 1 hr 20 min (40min baking time) | Difficulty: easy-medium

This Raspberry Cream Cheese Coffee Cake has quickly ascended to the top of my favorite breakfast ideas list. It's a symphony of flavors that balances creamy, sweet, and sour notes, all while providing a much-needed morning boost. Give it a try and let the cake be the highlight of your early mornings!

Raspberry Cream Cheese Coffee Cake

What is Coffee Cake?

Before we dive into the recipe, let's clarify: coffee cake is a sweet, rich bread that's often laced with fruits, nuts, and spices. It's a versatile treat that can be enjoyed glazed or plain, but always with a hint of indulgence. This particular recipe combines the creamy tang of cream cheese with the sweet and sour burst of raspberries, all wrapped up in a moist, tender crumb that's sure to energize your mornings with a ray of sunshine.

Ingredients

For anyone looking to recreate this morning masterpiece, here are the ingredients you'll need, neatly categorized for convenience:

For the Flour Mixture:

• 1 and 1/2 cups all-purpose flour

• 1 and 1/2 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

For the Batter:

• 113.4 g (1 stick) unsalted butter, room temperature

• 85g cream cheese, room temperature

• 1 and 1/4 cups sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 3/4 cup buttermilk*

For Decoration:

• 1 cup raspberries

• Confectioners' sugar for dusting

* Buttermilk Substitute: No buttermilk? No problem! Mix fresh milk with a tablespoon of lemon juice or apple cider vinegar and let it sit for 20 minutes as a quick fix.

Instructions

Creating this coffee cake involves a series of simple steps that lead to a spectacular result:

1. Prepare the Cake Pan: Before you begin mixing your ingredients, start by preparing your 9-inch cake pan. Place a baking sheet or parchment paper in the pan to line it, ensuring it fits well. Lightly grease the parchment paper and the sides of the pan with butter. This will help prevent the cake from sticking and make it easier to remove after baking.

2. Whisk Together Flour Mixture: Start by combining the flour, baking powder, baking soda, and salt.

3. Cream Butter, Cream Cheese, and Sugar: In a separate bowl, beat the butter, cream cheese, and sugar until light and fluffy.

4. Incorporate Eggs: Add eggs one at a time, ensuring each is well incorporated.

5. Alternate Flour and Buttermilk: Gradually add the flour mixture and buttermilk to the creamed mixture, alternating between the two and mixing just until combined. Fold in half a cup of raspberries.

6. Bake: Pour the batter into a prepared 9-inch cake pan and bake at 375°F for 20 minutes.

7. Add Raspberries and Continue Baking: Remove the cake from the oven, sprinkle the remaining raspberries on top, and return it to the oven for an additional 20 to 25 minutes.

Additional Tips

• Oven Variability: Keep an eye on your cake as baking times can vary greatly depending on your oven and the desired surface color.

• Berry Flexibility: You can use either fresh or frozen raspberries for this recipe.

• Tips for Washing Fresh Raspberries: Incorporating these tips for washing fresh raspberries will ensure your fruit is clean, delicious, and ready to enhance your Raspberry Cream Cheese Coffee Cake or any dessert with their natural sweetness and tartness.

1. Wait Until Just Before Use: Raspberries absorb water easily, which can make them mushy and speed up spoilage. It's best to wash them just before you plan to use them to keep them fresh and firm.

2. Gentle Rinse Method: Place the raspberries in a colander or a fine mesh sieve. Hold the colander under running cold water and gently shake it so the water can reach and rinse all the berries without crushing them. Avoid using a high-pressure water stream, as this can damage the berries.

3. Vinegar Bath (Optional): For an extra step to help remove bacteria and residue, you can prepare a vinegar bath by mixing one part white vinegar with three parts water. Briefly soak the raspberries in the solution for a minute or two. This can help extend their shelf life and ensure they're clean, but it's essential to follow this with a thorough rinse under cold water to remove any vinegar taste.

4. Drying: After rinsing, carefully spread the raspberries out on a clean kitchen towel or layers of paper towels. Pat them gently to dry. You can also let them air dry for a few minutes, ensuring they are completely dry before using them in recipes or storing them. Moisture on the surface of raspberries can encourage mold growth, so drying them well is crucial.

5. Immediate Use or Storage: Once the raspberries are washed and dried, use them immediately in your recipe. If you must store them after washing, ensure they are dry and place them in a single layer on a paper towel-lined container. Cover lightly with another paper towel and refrigerate. Use them as soon as possible, ideally within a day or two, for the best texture and flavor.