Another book, another recipe. I had to stop reading in order to search for a suitable recipe when the book I was reading mentioned a raspberry twist coffee cake. Granted, I thought there was actual coffee in it, but no matter. After searching through tons of recipes for raspberry coffee cake online, I came across a recipe for Apricot Crumb Coffee Cake on Dessert First and it just sounded amazing, buttery cake, creamy cheese and crispy topping with the freshness of fruit.
For my version, I substituted raspberry for apricot and changed up the spices. The end result is a really delicious, rich cake that is kept from being overwhelmingly heavy by the tartness of the raspberries. Also, cream cheese and raspberry? Ah-mazing. The next time I make this, and I definitely will be making this again, I’ll probably put coffee granules in the streusel topping.
Recipe:
Cake:
- 1 cup (140g) all purpose flour
- 1 1/2 tsp baking powder
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp ginger
- 1/8 tsp salt
- 4 tblspn (56g) unsalted butter (room temperature)
- 1/2 cup (100g) sugar
- 1 large egg
- 1/4 cup (56g) milk
- 3/4 tsp vanilla extract
Cream Cheese Filling:
- 8oz (227g) cream cheese
- 1/3 cup (76g) sugar
- 1 large egg
Streusel Crumb Topping:
- 1 cup (125g) all purpose flour
- 1/2 cup (100g) sugar
- 1/4 tsp salt
- 6 tblspn (84g) unsalted butter (cold and cut into cubes)
- 3 tblspn instant coffee (optional)
Others:
- 1 punnet of raspberries
Method:
Cake:
- Preheat oven to 175 Degree Celsius. Butter and flour 9-in springform tin
- Mix flour, baking powder, spices and salt in a bowl
- Cream butter and sugar until light and fluffy. Add egg and beat until combined
- Combine milk and vanilla
- Add flour and milk mixture to creamed butter and mix until just combined
- Scrape batter into tin and keep aside
Cream Cheese Filling:
- Beat cream cheese and sugar until soft. Add egg and beat until combined
Streusel Crumb Topping:
- In a food processor, combine flour, sugar and salt (instant coffee too)
- Add cold butter and mix till crumbly
- Pour cream cheese filling over cake batter and spread evenly over the top
- Press raspberries into the cream cheese filling
- Sprinkle streusel over the cream cheese filling and raspberries
- Bake for 35-40 minutes until a tester inserted into the centre comes out clean
- Cool on wire rack before removing springform ring and serve
Do not be tempted to use anything other than a springform tin as the cake will be hard to remove otherwise.