RASPBERRY CHEESECAKE
COFFEE CAKE.
A moist coffee cake layered with cheesecake, crunchy pecans, and raspberries. The flavor you get in every bite is out of this world!
Preheat: 350° • Prep: 15 m • Bake: 1 h • Cool: 1 h
COFFEE CAKE TO SHARE.
This recipe gives you a lot to share! You can either make it in a large 9x13 inch pan or a springform circular pan to easily remove. But make sure it’s large enough so you don’t end up with a really thick coffee cake! My pan was 9 inches and it works out great.
INGREDIENTS.
FOR THE COFFEE CAKE:
FOR THE CHEESECAKE CENTER:
FOR THE TOPPING:
FOR THE GLAZE:
- 1 3/4 cups flour, plus more for pan
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1 cup sour cream
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup vegetable oil
FOR THE CHEESECAKE CENTER:
- 8 oz brick cream cheese, room temp.
- 2 eggs
- 1/2 cup sugar
- 6 tbsp flour
- 1/2 cup pecans, chopped
FOR THE TOPPING:
- 1 cup fresh raspberries (or blueberries, blackberries)
- 1/4 cup flour
- 1/4 cup sugar
- 1/2 cup pecans, chopped
- 3 tbsp unsalted butter, cubed
FOR THE GLAZE:
- 1 cup powdered sugar
- 3-4 tbsp milk
DIRECTIONS.
Preheat oven to 350°
- In a large bowl, combine the 1 3/4 cups flour, 1 cup sugar, baking powder, baking soda, salt, and cinnamon. In a small bowl, whisk together the sour cream, egg, vanilla, and vegetable oil. Then, whisk together the wet ingredients with the dry ingredients until fully combined. The batter will be thick!
- Spray a medium-sized baking pan with nonstick spray and dust with flour. Pour half the batter in the pan and work on the cheesecake center by whisking together the cream cheese, eggs, 1/2 cup sugar, and 6 tbsp flour until fully combined.
- Pour the cheesecake batter on top of the cake batter in the pan as evenly as possible. Sprinkle 1/2 cup chopped pecans across cheesecake batter, then pour the remainder of the cake batter on top, covering all the cheesecake.
- In a small bowl, combine the 1/4 cup flour, 1/4 cup sugar, 1/2 cup chopped pecans, and 3 tbsp cubed butter until you get a crumbly consistency and set aside.
- Evenly place the raspberries across the top of the cake batter and sprinkle the pecan topping across the top. Bake at 350° for about an hour. Allow to cool for about 1 hour in the pan.
- Make the glaze in a small bowl simply by whisking together the 1 cup powdered sugar and 3-4 tbsp of milk. Spoon the glaze over the coffee cake and enjoy! Refrigerate any leftovers.