Raspberry Ripple Coffeecake

5 from 1 vote

If you're looking for a really easy, quick to make, great tasting, crumb topped coffee cake this Raspberry Ripple Coffee Cake is it. A simple cream cheese batter mixes up in minutes for a cake that is perfect anytime of the day.

Prep Time20

Cook Time45

Total Time1 5

Course: Breakfast, Cake, Dessert

Cuisine: American

Keyword: Coffee Cake, crumb topped

Servings: servings

Calories: 391kcal

Author: Helen S Fletcher

Equipment

9x3 inch round cheesecake or springform pan use half the batter in the bottom, all the jam and remaining batter on top. Top with all the crumbs. Bake for 50 to 60 minutes.
6x3 inch round pans use ½ the batter and jam in each pan. Top each pan with half the crumbs. Bake for 30 to 40 minutes.
About 6 to 8 Texas muffin size use about ½ cup batter per muffin, dividing in half. Bake for about 25 to 30 minutes.
About 10 to 12 regular muffin size use about ¼ cup batter per muffin, dividing in half. Bake for about 20 to 25 minutes.

Ingredients

Crumb Topping

¾ cup all-purpose flour (105 grams or 3 ½ ounces)
½ cup cake flour* (50 grams or 1 ¾ ounces)
½ cup sugar (100 grams or 3 ½ ounces)
¼ cup unsalted butter softened (60 grams, 2 ounces or ½ stick)
1 teaspoon vanilla
1 egg yolk
Water if needed
*If you don’t have cake flour use 1 cup + 3 tablespoons all purpose flour.

Coffeecake

1 ¾ cups all purpose flour (240 grams or 8 ½ ounces)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
8 ounces cream cheese softened (225 grams)
½ cup unsalted butter softened (114 grams, 4 ounces, or 1 stick)
1 cup granulated sugar (200 grams or 7 ounces)
2 large eggs
¼ cup milk, whole or 2%
1 teaspoon almond extract
¾ cup seedless red raspberry jam

Instructions

Crumbs

Whisk together the all-purpose and cake flour. Set them aside.
Cream the butter and sugar until light.
Add the vanilla and egg yolk, mixing completely.
Add the flour and mix until large crumbs form. If they do not, add 1 tablespoon water.
Scrape the bottom often, so the crumbs do not get packed down there. Do not over mix. Refrigerate while making the coffeecake.

Coffeecake

Preheat the oven to 350°F. Spray the selected pans from above well and set aside.
Combine the flour, baking powder, baking soda and salt. Whisk together and set aside.
In the same mixing bowl as the crumbs were made, cream the cheese, butter and sugar until light.
Add the eggs, milk and almond extract and beat until well mixed, scraping as necessary for a smooth batter.
Add the flour mixture and beat on low to obtain a smooth batter, scraping several times as this is very thick.
Spread half of the batter evenly in the bottom of the selected and sprayed pan. Spread the jam to within ½” to ¾” of the edges of the pan. It will spread when the top is put on.
Dollop large clumps of the remaining batter over the jam. This will make it easier to spread without disturbing the jam underneath too much. Don’t worry about getting it exactly smooth, just make sure you take the batter to the edge of the pan.
Spread the crumbs evenly over the top, starting at the outer edge and move in towards the center.
Place on a parchment lined sheet pan for ease of going in and out of the oven. It also saves clean up if the jam leaks.
Bake according to the times given above for the specified pan or until a tester comes out clean. The crumbs will be golden brown when done. Cool and sprinkle with powdered sugar to serve.

Notes

- Butter is often referred to as room temperature but I prefer the word softened. Room temperature butter is dependent upon the room being the right temperature not too hot and not too cold. A temperature of 70°F to 73°F allows the butter and sugar to cream together into a light mixture. Temperatures below that result in a sandy mixture.

- To easily obtain softened butter if it comes from the fridge, cut it into ½" or less pats and place them on plate while preparing the rest of the ingredients. In any case do not microwave as it usually melts in the middle before the ends get softened.

- When adding flour to any type of cake recipe, beat on low to minimize the formation of gluten which will toughen the cake texture.

- I have referred to a cheesecake pan as opposed to a springform pan. I discovered these when I had the bakery and much prefer them. A good comparison can be found in the Definitive Bailey's Cheesecake.

- Any flavored jam can be used for the filling. If you have a good preserve that has pieces of fruit in it, place it in a blender or processor to smooth it out. Dark jams show up best as the ripple.

Nutrition