Description
This Lemon Raspberry Cream Cheese Coffee Cake is sweet and moist with a layer of sweetened cream cheese, raspberry preserves, and a buttery crumb topping.
Ingredients
Scale
For the Cake
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1 egg
- 1/2 cup Greek yogurt (I used whole milk, honey sweetened)
- zest of one lemon
- 3 tablespoons freshly squeezed lemon juice
For the Filling
- 8 ounces cream cheese, room temperature
- 1/4 cup granulated sugar
- 1 egg
- 1 tablespoon freshly squeezed lemon juice
- 1/4 cup raspberry preserves
For the Crumb Topping
- 1/2 cup all purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons butter, cubed and chilled
- powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees. Spray an 8 by 8 inch pan with nonstick spray – I used a glass pan, lined with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer with the paddle attachment, mix sugar, oil and egg on medium speed until smooth. Add Greek yogurt, lemon zest and lemon juice and mix well.
- On low speed, gradually add the flour mixture into the batter. Mix until everything is incorporated, being careful not to over mix.
- Scoop the cake batter into the pan and spread it to the corners.
- Clean the mixing bowl, and then add the cream cheese, sugar, egg, and lemon juice, mixing together on medium speed until smooth.
- Pour the cream cheese mixture over the batter, and then add dollops of raspberry preserves on top of the cream cheese, swirling it in slightly with a butter knife.
- Add flour, granulated sugar, and butter to a small bowl. Using a pastry cutter or a fork, cut the butter into the flour and sugar until there are pea-sized clumps.
- Spread the crumb topping mixture over the cream cheese and raspberry preserves.
- Bake the cake at 350 degrees for 45-55 minutes. The edges will be slightly golden. Allow the cake to cool completely, then dust with powdered sugar and cut into squares. Store the cake in an air tight container at room temperature for up to three days.
Nutrition
- Serving Size: 1 piece
- Calories: 488
- Sugar: 35g
- Sodium: 238mg
- Fat: 24g
- Saturated Fat: 7.9g
- Unsaturated Fat: 14.5g
- Trans Fat: 0.4g
- Carbohydrates: 62g
- Fiber: 1.1g
- Protein: 6.9g
- Cholesterol: 54mg
