Raspberry Cream Cheese Streusel-Topped Coffee Cake Recipe
Seeing the recipe title in Betty Crocker's Best of Baking (1997, page 60) was enough to draw me into making this coffee cake. When I was a kid, that raspberry Entenmann's coffee cake was a favorite (I had many favorites). Would I find a recipe that could match that hefty dose of nostalgia? Not quite, but this one stands on its own. Note that the recipe uses raspberry preserves. Jelly will be too runny and the jam was a bit too juicy, leading to a less than stellar presentation (at least by the second day). We liked this coffee cake for three days (and then it was gone). I don't believe it would do well beyond that. I added in a simple vanilla glaze. I used 1/2 cup or so of powdered sugar, a little vanilla, and a little milk. I didn't measure it out so I can't share a specific recipe. But remember, you can always add more but you can't add less!Did it need the glaze? In my opinion, yes. It added sweetness and that drizzle sure looked purty. Watch your baking times. This is an easy-to-follow recipe. Enjoy!
Equipment
- 1 13 x 9 x 2 Pan (NOT glass)
- 1 Pastry Blender
Ingredients
Coffee Cake
- 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
Streusel Topping
- 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)
Instructions
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.
Streusel Topping
- 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.