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:
  • 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
Note: You can use a 10 oz bag of frozen raspberries instead of fresh — just thaw and drain them before using. I used frozen strawberries in mine.

FOR THE GLAZE:
  • ​1 cup powdered sugar
  • ​3-4 tbsp milk

DIRECTIONS.

Preheat oven to 350°
  1. ​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!
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.