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Raspberry Cream Cheese Coffee Cake

A coffee cake with a raspberry and cream cheese filling and topped with confectioner's sugar glaze.
Course Breakfast
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Author Holly @ 3 Yummy Tummies

Ingredients

  • Filling:
  • 1 8 oz. Cream Cheese; softened
  • 1/3 C. Sugar
  • 1 Egg
  • 2/3 C. Raspberry Jam
  • Cake:
  • 3/4 C. Sugar
  • 2 C. Flour
  • 1 Tsp Baking Powder
  • 1 Tsp. Baking Soda
  • 2 Eggs
  • 1 Tsp. Vanilla
  • 1/2 Tsp. Salt
  • 1 C. Sour Cream
  • 1/2 C. Butter; softened
  • Glaze:
  • 3/4 C. Confectioners Sugar
  • 2-3 Tbsp. Milk
  • 1 Tsp. Vanilla

Instructions

  1. Filling:
  2. Beat together cream cheese and sugar; add egg and continue beating until smooth.
  3. Set mixture aside.
  4. Cake:
  5. In a medium bowl mix together flour, salt, baking soda and baking powder.
  6. Set mixture aside.
  7. In a mixing bowl; cream butter, sugar and vanilla extract.
  8. Add in eggs one at a time and continue beating; add sour cream and continue beating.
  9. Slowly beat in flour mixture and beat until smooth.
  10. Add half of mixture to a prepared (floured/greased) bundt pan.
  11. Spoon cream cheese mixture evenly over the middle of the cake batter.
  12. Spoon raspberry jam evenly over the cream cheese mixture.
  13. Add the remaining cake mixture over the top.
  14. Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean.
  15. Allow cake to cool before adding glaze.
  16. Glaze:
  17. Beat together confectioners sugar, milk and vanilla until smooth.
  18. Drizzle over the top of the cake.