Rating: 4 stars
80 Ratings
  • 5 star values: 53
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 9

This refreshing and easy coffee cake recipe will be the star of your next brunch. The only thing that could make this fruit coffee cake better? A dusting of powdered sugar or dollop of whipped cream!

Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

bake:
45 mins
cool:
10 mins
total:
1 hr 15 mins
prep:
20 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°F. Lightly grease the bottom of a 9x1-1/2-inch round cake pan. Line bottom of pan with parchment. Grease and lightly flour pan; set aside. For cake, in a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

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  • In a medium mixing bowl beat 1 cup of the granulated sugar and the butter with a mixer on medium to high until combined. Add 1 egg and the vanilla. Beat on low to medium for 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.

  • For cheesecake filling, in a small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar on medium to high until combined. Add lemon peel and remaining egg; beat until combined.

  • Spoon half the cake batter into the prepared pan, spreading to edges. Pour filling over batter, spreading to edges. Dollop remaining batter on filling, carefully spreading to edges of pan.

  • Bake for 20 minutes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen edges of cake from pan; remove from pan. Serve warm, sprinkled with powdered sugar and topped with additional raspberries.

Nutrition Facts

309 calories; fat 14g; cholesterol 72mg; saturated fat 8g; carbohydrates 43g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 27g; protein 5g; vitamin a 437.3IU; vitamin c 3.5mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; folate 44.4mcg; vitamin b12 0.2mcg; sodium 302mg; potassium 102mg; calcium 90.9mg; iron 1.3mg.
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