Servings 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temp
- 3 oz. cream cheese, at room temp
- 1 1/4 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 cup raspberries, divided
- Confectioners' sugar, for topping
Instructions
- Preheat the oven to 375°F. Line the bottom a 9-inch round cake pan with parchment paper then grease it with cooking spray or butter.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set the mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, cream cheese and sugar until light and fluffy, about 2 minutes.
- Add the eggs one at a time, beating between each addition, then add the vanilla extract.
- Alternately add the flour mixture and the buttermilk, beating just until combined, then fold 1/2 cup of raspberries into the batter.
- Transfer the batter to the prepared baking pan and bake the coffee cake for 20 minutes.
- Remove it from the oven and add the remaining 1/2 cup raspberries on top, pressing them gently into the coffee cake.
- Return the coffee cake to the oven and bake it an additional 20 to 25 minutes until it is set and a toothpick inserted comes out clean.
- Remove the coffee cake from the oven and let it cool slightly before dusting it with the confectioners’ sugar then slicing and serving.
Notes
- Don't overmix the batter. Use a gentle hand and stop mixing as soon as there are no more streaks of flour visible.
- When adding the raspberries to the batter, fold them in gently to avoid breaking them apart too much. This will help distribute the raspberries evenly throughout the coffee cake without turning the batter pink.
- If you want to use frozen raspberries, be sure to thaw and drain them well before adding them to the batter.
- Storage: When stored properly, coffee cake can maintain its freshness for 3 to 4 days. To preserve its flavor, store it in an airtight container or wrap it tightly in plastic wrap. For extended freshness, refrigerate it for up to a week. Additionally, coffee cake can be frozen! Once cooled, wrap it tightly in plastic wrap or aluminum foil to prevent freezer burn. Place it in a freezer-safe bag and store it for 2-3 months. Thaw overnight in the fridge before serving.
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