This wouldn’t be Little Indiana Bakes if I didn’t incorporate raspberry in some way. I wasn’t even looking for a coffee cake recipe when I came upon this one for a Raspberry Cream Cheese Coffee Cake.
That one delightful word, “raspberry” floated before my eyes. Before I knew it, I had all but ditched my previous quest, and turned my attention to Betty Crocker’s Best of Baking cookbook.
Did I have all the ingredients? Yes, yes, I did.
How To Make Raspberry Cream Cheese Coffee Cake
Every so often, I think I should start taking video of when I bake so you can see that it isn’t always a piece of cake (haha). But, there’s loud music. There’s loud singing. There’s occasional dancing … and it’s usually just me (and the cats). #singlelife
So, I fast shove that notion out of my head. I’m just one ridiculous cat away from “official” cat lady status as it is.
I think it’s safe to say the world is a better place without me filming my own home baking videos.
My food photos and witty commentary (just smile and nod, smile and nod) will have to suffice.
So, back to this tasty beaut above. Unlike some coffee cake recipes, you won’t need anything all that fancy or specialized to make this one. If you’ve got a 13 x 9 x 2-inch pan and a pastry blender, you’re good to go.
Yes, that is the kind of pan used to make a sheet cake. Note: don’t use a glass baking dish. It won’t bake up how you want.
Yeasted Coffee Cake with Cream Cheese and Raspberry
This is a different kind of a coffee cake. I feel like I say that a lot. I’m not going to lie (we all know I suck at lying anyway), but it’s a little foofy. Just a little. It’s … made with yeast.
Wait! Don’t go! It’s not like that.
Unlike the usual yeasted bread, THIS bad boy not only won’t break your heart, but it won’t try to dominate your time. Would you believe this raspberry coffee cake has a 15-minute rise time? It’s practically miraculous.
During that blip of time, you can work on the other parts of the recipe. See? Easy. (and I didn’t exactly follow the recipe 100%).
The original recipe calls for preserves. I apparently read that as “jam.” Is there a difference? You feel a history lesson coming on now, don’t you? You’d be right. Almost. I won’t go into some lengthy backstory today. However, you should know this:
Looking for the most authentic flavor? Jam or preserves will contain the richest portions of fruitiness, while a jelly’s flavor will be slightly bogged down by the gelatin. This is why preserves are often called for in cooking and baking, as they contain the largest amount of the fruit’s flavor in a mixable form.Alex Delany, What’s the Difference Between Jam and Jelly?, Bon Appetit, December 4, 2017.
I wasn’t exactly wrong in using jam, BUT if you do, know it will be uglier than what it could be. Okay, fine. I was actually wrong. Mark this date down! I kid. Swapping in jam affected the juiciness factor and added too much moisture. Like my oldest said, “This coffee cake does not look that great, but it’s SO GOOD.” #nailedit It’s the whole lack of formed fruit. You want that form, so stick with preserves.
Betty Crocker’s Best of Baking Cookbook
I don’t hate many things. My list is pretty small: small, yippy dogs. Raisins where there should be chocolate. Water chestnuts. Too many rainy days in a row. Everything below 70*. Selfies (unless it’s me and the kids, ‘cuz those are silly and us). Pumping gas (it doesn’t have to make sense for me to hate it). But I do hate the cover of this cookbook. It’s so blah, I skip over it. A lot. There are so many brightly colored, fun, CHEERY cookbooks to read.
That’s a cryin’ shame!
Crack open Betty Crocker’s Best of Baking: More than 350 of America’s Favorite Recipes (1997) for a treat, 444 pages of them to be exact (including the index). If you need images with recipes, then expect to be disappointed. I’m sorry. Yes, there are some.
Recipes that make my “sounds good” list are Caramel-Chocolate Pie, Decadent Chocolate Cake with Raspberry Sauce, Fudge Meltaway Squares, Fudge Tart, and Santa Claus Cookies (mostly because my goofy sons would have a field day with that one).
Steady yourself: this 8.28 x 1.41 x 10.28-inch cookbook doesn’t use convenience foods. I know, I was shocked and surprised in a good way! I expected nonstop brand mentions. That’s not how this Betty Crocker cookbook rolls. I saw a mention or two in the “Baking with Kids” chapter and that’s it (unless I’m somehow missing others).
Chapters include: All About Baking, Breads, Cookies, Main and Side Dishes, Desserts, Baking with Kids, and Holidays.
Once you flip past a chapter heading, a full page or two of recipes with page numbers appear. Nice! Some, like the section on breads, include a sub-category (bread machine recipes). The font is larger than cookbooks usually choose (especially now), so my middle-aged eyes appreciate it. Jokes aside (but not for long), you may find further instruction on various related techniques.
While I’m not sure I agree with including coffee cake in the bread chapter, that’s where you’ll find it. See how to shape yeast bread loaves and how to cut special doughs (like a cinnamon roll). Occasional sidebar callouts might offer up a helpful tidbit, like the problems and possible causes of less than awesome yeast rolls.
The only part of the book that kind of makes me groan would be “Baking with Kids.” The recipe format changes. Unlike the neat and clean look of the rest of the book, the paragraphs switch to numbered steps that point to the required ingredients (now located next door in a purple box).
Does that make sense? You need a pic. See above. A couple recipes DO include convenience foods, just so ya know.
I suppose it could be helpful for new young bakers and cooks. I suppose.
Bake Raspberry Cream Cheese Coffee Cake
As I’ve said, this recipe is simple. Break it down into three parts. Prepare the base first. Then, while that rises, you’ll combine the filling ingredients and then the streusel. I did make a vanilla glaze to drizzle over the top.
It ups the presentation factor, takes three seconds to whip up, and adds a little blippity bloop of sweetness. Lots of wins.
I quite like it.
Pat the yeasted base onto the bottom and up the sides (a mere 1/2″). I covered the bottom of the pan. It’s a pain trying to pat it all in there but you’ll get there. I admit I didn’t even see that part.
You know how I say to read the recipe in full first and then I admit how I missed this thing or that thing and never seem to do that? There you go. Someone learn from my mistakes!
Streusel-Topped Raspberry Cream Cheese Coffee Cake Recipe
Raspberry Cream Cheese Streusel-Topped Coffee Cake Recipe
- 1 13 x 9 x 2 Pan (NOT glass)
- 1 Pastry Blender
- 1 1/2 to 2 Cups Flour
- 2 Tablespoons Sugar
- 2 Tablespoons Butter Softened
- 1/2 teaspoon Salt
- 2 1/4 teaspoon Yeast Regular or Quick-Acting
- 2/3 Cup Warm Water 120* to 130*
- 10 Oz Raspberry or Strawberry Preserves
Cream Cheese Filling
- 1 8 Oz Package Cream Cheese Softened
- 1/4 Cup Sugar
- 1/2 teaspoon Almond Extract
- 1 Tablespoon Butter NOT SOFTENED
- 3 Tablespoons Flour
- 3 Tablespoons Sugar
- 1/4 Cup Almonds Sliced (Optional, I didn't use them. No real reason, I just didn't)
Coffee Cake Base
- 375* oven.
- Grease 13 x 9 x 2-inch pan with Baker's Joy or Pam for Baking with Flour. Set aside.
- Mix 3/4 of the flour, the sugar, the butter, salt, and the yeast in the bowl of an electric stand mixer.
- Stir in warm water.
- Beat on medium speed for 2 minutes. Add in more flour, as needed, until the dough pulls away from the side. It will be sticky but not impossible to work with.
- With floured fingers, pat, dab, and push the dough around the bottom and 1/2" up the sides. Patience, young padawan. This is going to take a few minutes.
- Drop your favorite kitchen towel over it to cover (there is one I save for this use and this use only) and let it hang out for 15 minutes.
Cream Cheese Filling
- Combine ingredients in the bowl of a stand mixer and beat on low speed for roughly a minute. You're looking for a smooth filling here.
- Using a pastry blender, cut the butter into the flour until crumbly. Stir in the almonds (if using).
After Yeasted Base Rests for 15 Minutes
- Bake the crust for 10-15 minutes or until the edges are turning a nice golden brown. Resist the impulse to bake the heck out of it!
- Spread the cream cheese filling over the crust, stretching the mixture almost to the edges, but not quite.
- Give the preserves a stir and sploosh them over the top of the cream cheese filling.
- Sprinkle the whole thing with the streusel topping.
- Bake for 20 to 25 minutes OR until it looks done. If you are using almonds, the almonds will start to brown. Don't overbake it or you'll be sad.
- Store in the fridge.