Raspberry Orange Coffee Cake
Raspberry orange coffee cake is a perfect brunch recipe that's special without being complicated. A ribbon of cream cheese, fresh raspberries, and almond streusel make each slice tender and perfect when paired with coffee.
Servings: 18 slices
Ingredients
For the streusel
- ¾ cup all-purpose flour
- ⅓ cup granulated sugar
- ½ cup light brown sugar
- 1 tablespoon ground cinnamon
- 1 cup sliced almonds
- ¾ teaspoon kosher salt
- 5 tablespoons unsalted butter melted
For the filling
- 8 ounces cream cheese room temperature
- ½ cup granulated sugar
- 1 large egg beaten
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 2 cups fresh raspberries
For the cake
- 2 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 12 tablespoons (1 ½ sticks) unsalted butter room temperature
- 3 large eggs room temperature
- 1 cup sour cream room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F. Spray a tube pan with nonstick baking spray and set aside.
- Make the streusel: In a large bowl, combine the flour, granulated sugar, brown sugar, cinnamon, almonds, and salt. Stir to mix evenly. Pour in the melted butter and mix until the mixture resembles crumbly wet sand, and set it aside.¾ cup all-purpose flour, ⅓ cup granulated sugar, ½ cup light brown sugar, 1 tablespoon ground cinnamon, 1 cup sliced almonds, ¾ teaspoon kosher salt, 5 tablespoons unsalted butter
- Make the filling: In a medium bowl, mash the cream cheese with a spatula to soften. Add the granulated sugar, egg, orange zest, and orange juice. Whisk until mostly smooth and set it aside.8 ounces cream cheese, ½ cup granulated sugar, 1 large egg, 1 tablespoon orange zest, 2 tablespoons fresh orange juice
- Prepare the cake: In the bowl of a stand mixer (or with a hand mixer), combine the flour, granulated sugar, baking powder, baking soda, and salt. Mix to evenly incorporate. With the mixer running on low speed, add the butter 1 tablespoon at a time, allowing each to mix in for 30 seconds before adding the next. Continue mixing until the butter is incorporated into the dry mixture, 5-6 minutes.2 ¼ cups all-purpose flour, ¾ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon kosher salt, 12 tablespoons (1 ½ sticks) unsalted butter
- Mix the wet ingredients: In a separate bowl, combine the eggs, sour cream, and vanilla extract. Whisk until it is smooth. Pour the wet mixture into the dry ingredients and mix until just incorporated, 2 minutes.3 large eggs, 1 cup sour cream, 2 teaspoons vanilla extract
- Assemble: Spread ⅔ of the cake batter in the bottom of the pan. Spread the cream cheese filling evenly over the top. Sprinkle the raspberries over the filling, then top with half of the streusel. Dollop and spread the final ⅓ of the cake batter over the raspberries. The batter will be difficult to spread evenly, so do not fret if some raspberries are noticeable. Sprinkle the remaining streusel on top.2 cups fresh raspberries
- Bake in the preheated 350°F oven for 60-75 minutes, until a skewer inserted into the cake comes out mostly clean; the cream cheese filling will be slightly wet. The cake will have risen, and the streusel will be dry. Remove from the oven and cool in the pan for 1 hour.
- Serve: Loosen the sides of the cake with a knife, and remove from the tube pan. Cool for an additional 2 hours before slicing.
Video
Nutrition
Serving: 1slice | Calories: 386kcal