Raspberry Cream Cheese Coffee Cake

I came across this recipe on the internet, like a lot of recipes I make, and thought it sounded good. Like most recipes, I’ve changed it up a bit; added some lemon and fresh raspberries (the original only called for jam). It’s still a work in progress, I’m not totally happy with the crumble topping. But all and all it turned out pretty tasty. I also liked that is wasn’t super sweet. Enjoy!

Raspberry Cream Cheese Coffee Cake

  • 2 1/4 cups all-purpose flour
  • 1 cup sugar, divided 3/4 and 1/4
  • 3/4 cup unsalted butter plus 2 Tbsp
  • 1/2 Tsp baking soda
  • 1/4 Tsp kosher salt
  • 3/4 cup sour cream
  • 2 eggs
  • 1 8oz package cream cheese, at room temp
  • 1 Tsp lemon extract
  • 1 lemon, zested
  • 1 cup raspberry jam
  • 1 pint fresh raspberries

Directions

Pre-heat your oven to 350°. In a food processor; pulse the flour, 3/4 cup sugar, lemon zest, and butter until it’s crumbly. Sort of like making pie dough. Set aside 1 cup for the crumble topping. Combine the remaining mixture with the baking powder, baking soda, salt, sour cream, 1 egg and lemon extract. You’ll probably want to switch to a bowl and use a hand beater for this. The batter will be really thick! Spread it evenly into a lightly greased 9″x13″ baking pan. It’ll be a challenge because it’s thick. Don’t worry if it isn’t super even.

In another bowl beat together the cream cheese, 1/4 cup of sugar and 1 egg until smooth. I recommend beating the cream cheese and sugar first, then add the egg. Pour this mixture over the batter and smooth out. Dollop the jam into the cream cheese mixture and sprinkle the fresh raspberries across the top as well. I don’t recommend using frozen raspberries and they tend to be too “wet”.

Take the 1 cup of flour mixture that you set aside and combine with 2 Tbsp of room temp butter. Crumble this across the top of the cake. Bake for 1 hour or until the top is golden brown and a knife inserted in the middle comes out clean.

Raspberry Lemon Breakfast Rolls

This recipe is adapted from one from Food and Wine. I upped the lemon factor in it by adding both lemon extract and Limoncello. Enjoy!

Raspberry Lemon Breakfast Rolls

Dough:

  • 1 cup whole milk
  • 2/3 cup sugar
  • 1 1/2 Tbsp active dry yeast
  • 1 stick unsalted butter, at room temp
  • 2 large eggs
  • 1 lemon, zested
  • 1/2 Tsp kosher salt
  • 1/2 Tsp lemon extract
  • 4 1/4 cups (or so) all-purpose flour, plus more for kneading.

Filling:

  • 1 heaping cup fresh raspberries
  • 1/3 cup sugar
  • 1 lemon, zested
  • 1 Tbsp cornstarch
  • 1 stick unsalted butter, at room temp
  • 1/2 cup raspberry jam
  • 2 Tbsp Limoncello

Glaze:

  • 1 1/2 cups powdered sugar
  • Juice of 1 lemon or 2-3 Tbsp of Limoncello

Directions

Nuke the milk until it’s between 100° to 110°. In a stand mixer with the paddle attachment; add in the milk, yeast and sugar. Stir to dissolve the yeast. Let sit for 5 to 7 minutes, it’ll become foamy. On low-speed add in the butter, eggs, lemon zest, salt, and lemon extract. Slowly add in the flour, about 1/2 a cup at a time. Beat for about 2 minutes. The dough will be sticky. You want it to start to pull away from the sides of your bowl. You may need more or less flour, depending on your conditions (humidity, etc.). Once it starts to pull away switch out the paddle attachment for a dough hook. You may have to scrap down the sides of the bowl.  Beat on medium speed for 10 minutes. Turn out onto a lightly floured board and knead for about 2 minutes. It should be soft and slightly sticky. Place in a large glass bowl sprayed with non-stick cooking spray. Spray the top of the ball of dough as well, cover with plastic wrap, and set in a warm location to rise. It should double in 1 to 2 hours.

In a medium bowl toss the raspberries, sugar, lemon zest, cornstarch and Limoncello. Add in the raspberry jam.

Once the dough has risen, turn it out on the floured board and roll out to a roughly 10×20″ rectangle. Spread the butter over the dough and then spread the raspberry mixture over that.

Starting with the long edge, roll the dough into a 20″ log. Take a 9×13″ pan and spray with non-stick cooking spray (or you can butter it is you want the additional flavor). Cut the dough into roughly 2 to 2.5″ slices and put them cut side down in the pan. Raspberry will inevitably ooze out, scoop it up and put in on top of the rolls. It’ll be fine.

Cover with plastic wrap and let rise again for an hour or so. Don’t worry if the rolls don’t fill the whole pan, they will after they rise.

Preheat your oven to 400° and bake for 20 to 25 minutes or until the tops are golden brown and the juice are bubbly. Allow to cool for at least 30 minutes.

In a small bowl, whisk together the powdered sugar and lemon juice (or Limoncello). Add the juice a little at a time, you don’t want your glaze to be too funny. Drizzle over the tops and enjoy!