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 tbsp ground cinnamon
- 1 cup sliced almonds
- ¾ tsp kosher salt
- 5 tbsp unsalted butter melted
For the filling
- 8 oz cream cheese room temperature
- ½ cup granulated sugar
- 1 large egg beaten
- 1 tbsp orange zest
- 2 tbsp orange juice
- 2 cups fresh raspberries
For the cake
- 2 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 12 tbsp (1 ½ sticks) unsalted butter room temperature
- 3 large eggs room temperature
- 1 cup sour cream room temperature
- 2 tsp vanilla extract
Instructions
- Prepare: Preheat 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 tbsp ground cinnamon, 1 cup sliced almonds, ¾ tsp kosher salt, 5 tbsp 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 oz cream cheese, ½ cup granulated sugar, 1 large egg, 1 tbsp orange zest, 2 tbsp 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 tbsp 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 tsp baking powder, ½ tsp baking soda, 1 tsp kosher salt, 12 tbsp (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 tsp 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 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