Cake Recipes

Raspberry Rose Coffee Cake

his Raspberry Rose Coffee Cake has such an amazing flavor combination! There are several elements for putting this coffee cake together, so it takes a little bit of time, but the unique and fun flavor is totally worth it! An unexpectedly awesome breakfast treat!

~Ingredients:

-Streusel:

1/4 Cup All Purpose Flour.

1/4 Cup Brown Sugar, packed.

1/2 Teaspoon Cinnamon.

2 Tablespoon Unsalted Butter, melted.

-Filling:

8 oz Cream Cheese, room temperature.

1/4 Cup Granulated Sugar.

1 Large Egg White.*

1/4 Teaspoon Rose Water.

1/2 Teaspoon Vanilla Extract.

1 Cup Raspberries, cut in half.

Pink Gel Icing Color.**

-Coffee Cake:

1 1/2 Cups All Purpose Flour.

2 Teaspoon Baking Powder.

1/4 Teaspoon Salt.

1/2 Cup Unsalted Butter, room temperature.

3/4 Cup Granulated Sugar.

6 Tablespoons Sour Cream.

5 Tablespoons Milk.

1 Large Egg.

1 Large Egg Yolk.

1 1/2 Teaspoons Vanilla Extract.

1 Cup Raspberries, cut in half.

-Glaze:

3/4 Cup Powdered Sugar.

1 - 2 Tablespoon(s) Milk.

1/2 Teaspoon Vanilla Extract.

1/8 Teaspoon Rose Water.

Pink Gel Icing Color.

~Directions:

Step 1: Preheat the oven to 350 Degrees Fahrenheit. Prepare a circular 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.

-Making the Streusel: 

Step 2: Add the all purpose flour, brown sugar, cinnamon and melted butter to a medium sized bowl and mix with a fork until well combined and crumbly. Set aside.

-Making the Cream Cheese Filling: 

Step 3: Beat the cream cheese and the sugar together with a mixer until smooth.

Step 4: Add the egg white, rose water and vanilla extract and mix until well incorporated. 

Step 5: Set aside the egg yolk for the cake batter. Set aside cream cheese mixture.

-Making the Coffee Cake: 

Step 6: To make the cake batter, combine the flour, baking powder and salt in a bowl and set aside.