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Raspberry Rose Coffee Cake Recipe

★★★★★

4.9 from 146 reviews
  • Author: Harry
  • Total Time: 1 hour 10 minutes
  • Yield: 8 servings 1x

Description

This Raspberry Rose Coffee Cake is a delightful blend of tart fresh raspberries and fragrant rose water, layered with a smooth cream cheese filling, topped with a crunchy cinnamon streusel. Perfect for brunch or a special dessert, it features a tender, moist crumb and a beautiful pink glaze that adds a romantic touch to this classic coffee cake.

Ingredients

Scale

Streusel Topping

  • ¼ cup (33g) all-purpose flour
  • ¼ cup (112g) brown sugar, packed
  • ½ teaspoon ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted

Cream Cheese Filling

  • 8 ounces (226g) cream cheese, room temperature
  • ¼ cup (52g) sugar
  • 1 large egg white
  • ¼ teaspoon rose water
  • ½ teaspoon vanilla extract
  • 1 cup (115g) fresh raspberries, cut in half

Cake Batter

  • 1 ½ cups (195g) all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup (112g) unsalted butter, room temperature
  • ¾ cup (155g) sugar
  • 6 tablespoons (86g) sour cream
  • 5 tablespoons (74ml) milk
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoons vanilla extract
  • 1 cup (115g) fresh raspberries, cut in half

Glaze

  • ¾ cup (86g) powdered sugar
  • 1–2 tablespoons milk
  • ½ teaspoon vanilla extract
  • ⅛ teaspoon rose water
  • Pink gel icing color

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch cake pan with a circle of parchment paper and grease the sides to prevent sticking.
  2. Make Streusel Topping: In a medium bowl, combine the flour, brown sugar, cinnamon, and melted butter. Mix with a fork until the mixture is crumbly and well blended. Set aside.
  3. Prepare Cream Cheese Filling: In another bowl, beat the cream cheese and sugar with a mixer until smooth and creamy. Add the egg white, rose water, and vanilla extract, and mix until well incorporated. Set aside the egg yolk for the cake batter. Keep the cream cheese mixture ready.
  4. Mix Dry Ingredients for Cake: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  5. Cream Butter and Sugar: Using a mixer, beat the butter and sugar together until the mixture is light in color and fluffy, about 3-4 minutes.
  6. Add Sour Cream and Milk: Mix in the sour cream until combined, then gradually add the milk, blending well. The batter will be thin at this stage.
  7. Add Eggs and Vanilla: Beat in the whole egg, reserved egg yolk, and vanilla extract until the mixture is smooth.
  8. Combine Wet and Dry Ingredients: Add the dry flour mixture and mix until just combined, being careful not to overmix. The batter will become thick and slightly sticky.
  9. Assemble the Cake: Spread a little more than half of the cake batter evenly on the bottom of the prepared cake pan. Carefully spread the cream cheese filling evenly over the batter. Arrange the halved raspberries in an even layer over the cream cheese layer.
  10. Top Layers: Drop small spoonfuls of the remaining cake batter over the cream cheese and raspberry filling. Spread gently as evenly as possible. Scatter the remaining halved raspberries on top.
  11. Add Streusel and Bake: Sprinkle the streusel topping evenly over the entire cake surface. Bake for 45-50 minutes. The cake may still jiggle slightly in the center due to the cheesecake layer but will firm up as it cools. The top should turn a nice golden color.
  12. Cool and Remove from Pan: Allow the cake to cool completely before removing it from the pan to maintain its structure.
  13. Make the Glaze: In a small bowl, whisk together the powdered sugar, milk (start with 1 tablespoon, add more if needed for desired consistency), vanilla extract, rose water, and pink gel icing color until smooth.
  14. Glaze the Cake: Drizzle the pink glaze over the cooled cake evenly for a decorative and flavorful finish.
  15. Serve: Enjoy the coffee cake warm or refrigerated. If refrigerated, warm individual slices in the microwave for 10-15 seconds before serving for best texture and flavor.

Notes

  • Make sure the cream cheese is at room temperature to avoid lumps in the filling.
  • If fresh raspberries are not available, frozen raspberries can be used but make sure to thaw and drain them before use to avoid excess moisture.
  • The cake may appear slightly jiggly in the center when done baking due to the cream cheese layer but will set once cooled.
  • Adjust the amount of rose water to your taste; it is a strong flavor, so a little goes a long way.
  • To make the glaze thicker, add more powdered sugar; to thin it out, add a little more milk.
  • Use a springform pan if preferred for easier removal of the cake.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: raspberry coffee cake, rose coffee cake, cream cheese coffee cake, streusel coffee cake, floral dessert

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Find it online: https://dishesbyharry.com/raspberry-rose-coffee-cake-recipe/