Why You’ll Love This Raspberry Coffee Cake Recipe
When you take your first bite of this Raspberry Coffee Cake, you’ll instantly understand why it’s a favorite. The combination of sweet, tangy raspberry preserves and a rich, buttery crumb is simply irresistible.
Each forkful melts in your mouth, offering a perfect balance of flavors. It’s not just delicious; it’s incredibly easy to make, which is a huge bonus for busy mornings or unexpected guests.
The warm aroma fills your kitchen, welcoming everyone to gather around the table. Trust me, you’ll find yourself reaching for seconds, and maybe even thirds, because this cake is just that good!
Ingredients of Raspberry Coffee Cake
Making Raspberry Coffee Cake is like throwing a cozy gathering in your kitchen, even if it’s just you and your coffee. The smell of baking cake is enough to lift your spirits, and when you combine that with the sweet-tart flavor of raspberry preserves, you have a delightful treat that’s perfect for breakfast or as a snack.
The ingredients are simple, and I bet you have most of them already hanging out in your pantry. Let’s explore what you’ll need to whip up this delicious cake.
Ingredients for Raspberry Coffee Cake:
- 1 (3 ounce) package cream cheese
- 4 tablespoons butter
- 2 cups Bisquick
- 1/3 cup milk, divided
- 1/2 cup raspberry preserves
- 1/2 cup powdered sugar
- 1/4 teaspoon vanilla
- 1-2 teaspoons milk for the glaze (optional)
Now, let’s chat about these ingredients for a moment. The cream cheese and butter provide that rich, creamy texture that makes every bite feel luxurious, while the Bisquick is a lifesaver for those of us who may not be baking experts.
It’s like having a little helper in the kitchen—just add milk, and you’re almost there. The raspberry preserves? Well, they’re the star of the show, adding a burst of flavor that makes this cake special.
Don’t worry if you don’t have powdered sugar on hand for the glaze; you could always skip it or use regular sugar if you’re feeling adventurous. Just think of it as a chance to get creative. Cooking is all about experimenting, right?
How to Make Raspberry Coffee Cake
Making Raspberry Coffee Cake is a delightful journey that’s as simple as it’s rewarding. First off, you’ll want to grab that 3-ounce package of cream cheese and 4 tablespoons of butter. Now, don’t just toss them in a bowl—cut them into 2 cups of Bisquick until the mixture looks nice and crumbly. Think of it like making a sandcastle; you want those little bits to be just right.
Once you reach that crumbly texture, pour in 1/3 cup of milk and stir it all together with a wooden spoon. It’s therapeutic, really.
Next, turn your dough out onto a floured surface and give it a gentle knead for about 8 to 10 strokes. You don’t want to overdo it; this isn’t a workout, just a little love. Then, roll that beaut into a 12 x 8 rectangle. You’ll feel like a true baker at this point.
Spread that luscious 1/2 cup of raspberry preserves right over the center of your dough. It’s the heart of your cake, really. Now comes the fun part—make 2-1/2 cuts at 12 intervals along the long side of the rectangle. Don’t worry if it feels a bit like origami; you’re doing great.
Fold the strips over the filling and pinch the ends together, creating a delightful little package of joy. Carefully transfer your soon-to-be masterpiece onto a greased 9×13 pan or cookie sheet. It’s ready for the oven—set it to a toasty 425 degrees and bake for about 12 to 15 minutes.
While that’s bubbling away, let’s whip up a glaze. Combine 1/2 cup of powdered sugar with 1-2 teaspoons of milk and a dash of 1/4 teaspoon vanilla. Once your coffee cake is golden and fragrant, drizzle that sweet glaze over it while it’s still hot.
The aroma will fill your kitchen, and honestly, you might just want to plunge in right then and there. But wait. Let it cool just a bit, and then indulge in a slice (or two). You’ve earned it.
Raspberry Coffee Cake Substitutions & Variations
Exploring substitutions and variations for raspberry coffee cake can take your baking experience to a whole new level.
If you’re looking to switch things up, consider using different fruits like blueberries or chopped strawberries instead of raspberries.
For a nutty twist, I love adding walnuts or almonds to the dough.
You can also replace cream cheese with mascarpone for a lighter texture.
If you prefer a healthier option, try whole wheat flour instead of Bisquick.
And for a flavor boost, sprinkle in some cinnamon or lemon zest.
These tweaks will keep your coffee cake exciting every time you bake it!
Additional Tips & Notes
When you’re baking this raspberry coffee cake, keep in mind a few tips to enhance your results.
First, make sure your butter and cream cheese are at room temperature for easier blending. I also recommend using fresh raspberries if you can find them—frozen ones work, but they can make the dough soggy.
Don’t skip the glaze; it adds a delightful sweetness.
Finally, keep an eye on your baking time; ovens can vary. If the top starts to brown too quickly, cover it loosely with foil.
Enjoy your delicious creation and share it with friends or family!