CREAM CHEESY RASPBERRY COFFEE CAKE RECIPE
Just one of my crazy mixed flavor recipes, one full of real coffee. Made on a challenge, so give me some flavors you'd like to see together and maybe I'll bake it
CAKE INGREDIENTS
- ½ Cup Buttermilk
- 2 Tbsp Fine Ground Coffee
- 2 Tbsp Coffee Liqueur (Boozy Version)
- ¼ Cup Unsalted Butter
- ½ Cup Sugar
- 2 Tbsp Brown Sugar
- 1 Egg
- 2 Tbsp Honey
- 1 Tsp Vanilla
- ½ Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- 1 ½ Cups All Purpose/Pastry Flour
FILLING INGREDIENTS
- ¼ Cup Sugar
- 8 Oz Cream Cheese (Room Temp)
- 1 Egg
- 2 Tbsp Raspberry Liqueur (Boozy Version)
- 2 Tbsp Honey
TOPPING INGREDIENTS
- 2 Tbsp Coffee Liqueur (Boozy Version)
- 2 Tbsp Honey
- 2 Tsp Sugar
- 1 Cup Raspberries, Quartered
- ¼ Cup White Chocolate Chips
- ½ Cup Honey Graham Cracker Crumbs
- 2 Tbsp Fine Ground Coffee
INSTRUCTIONS
1. Preheat oven to 350. Spray 9 Inch pan with butter or flour spray (Spingform Pan Best).
2. CAKE: Combine buttermilk, ground coffee, and coffee liqueur (if using) in a measuring cup. Stir well, then microwave for one minute, stir again, and set aside to cool.
3. CAKE: Combine butter, sugar, brown sugar, egg, honey, and vanilla in a bowl and mix well until creamy. Then add in cooled buttermilk/coffee mixture and mix.
4. CAKE: Combine baking powder, baking soda, salt, and flour in a bowl and mix well. Add dry ingredient mixture to wet ingredient mixture and mix until fully combined with even texture.
5. CAKE: Pour cake batter into pan and spread evenly, then set aside.
6. FILLING: Mix sugar, cream cheese, egg, raspberry liqueur (if using), and honey together well
7. FILLING: Pour filling mixture evenly over cake batter in pan and allow to settle. Should be liquid enough to spread out on its own.
8. TOPPING: Combine coffee liqueur (if using), honey, and sugar in a measuring cup. Stir well, then microwave for 30 seconds, stir again, and set aside to cool.
9. TOPPING: Spread raspberries and white chocolate chips evenly over the top of the filling mixture in the pan.
10. TOPPING: Mix graham cracker crumbs and ground coffee well, then sprinkle evenly over the filling mixture in the pan. Should have a thin layer completely covering it.
11. TOPPING: Stir topping mixture from #8 again, then drizzle over top of crumb topping in pan.
12. Bake for 40-45 minutes, until toothpick comes out clean. Cool fully before eating. If used a Springform Pan, run a thin knife around the cake edge to loosen and remove outer rim of pan.
Note: The boozy option contains liqueurs that have about 5% alcohol content. 0-25% of it will not bake out. Use own judgment when deciding whether or not to let all ages eat.
Enjoy!
Just one of my crazy mixed flavor recipes, one full of real coffee. Made on a challenge, so give me some flavors you'd like to see together and maybe I'll bake it
CAKE INGREDIENTS
- ½ Cup Buttermilk
- 2 Tbsp Fine Ground Coffee
- 2 Tbsp Coffee Liqueur (Boozy Version)
- ¼ Cup Unsalted Butter
- ½ Cup Sugar
- 2 Tbsp Brown Sugar
- 1 Egg
- 2 Tbsp Honey
- 1 Tsp Vanilla
- ½ Tsp Baking Powder
- ½ Tsp Baking Soda
- ¼ Tsp Salt
- 1 ½ Cups All Purpose/Pastry Flour
FILLING INGREDIENTS
- ¼ Cup Sugar
- 8 Oz Cream Cheese (Room Temp)
- 1 Egg
- 2 Tbsp Raspberry Liqueur (Boozy Version)
- 2 Tbsp Honey
TOPPING INGREDIENTS
- 2 Tbsp Coffee Liqueur (Boozy Version)
- 2 Tbsp Honey
- 2 Tsp Sugar
- 1 Cup Raspberries, Quartered
- ¼ Cup White Chocolate Chips
- ½ Cup Honey Graham Cracker Crumbs
- 2 Tbsp Fine Ground Coffee
INSTRUCTIONS
1. Preheat oven to 350. Spray 9 Inch pan with butter or flour spray (Spingform Pan Best).
2. CAKE: Combine buttermilk, ground coffee, and coffee liqueur (if using) in a measuring cup. Stir well, then microwave for one minute, stir again, and set aside to cool.
3. CAKE: Combine butter, sugar, brown sugar, egg, honey, and vanilla in a bowl and mix well until creamy. Then add in cooled buttermilk/coffee mixture and mix.
4. CAKE: Combine baking powder, baking soda, salt, and flour in a bowl and mix well. Add dry ingredient mixture to wet ingredient mixture and mix until fully combined with even texture.
5. CAKE: Pour cake batter into pan and spread evenly, then set aside.
6. FILLING: Mix sugar, cream cheese, egg, raspberry liqueur (if using), and honey together well
7. FILLING: Pour filling mixture evenly over cake batter in pan and allow to settle. Should be liquid enough to spread out on its own.
8. TOPPING: Combine coffee liqueur (if using), honey, and sugar in a measuring cup. Stir well, then microwave for 30 seconds, stir again, and set aside to cool.
9. TOPPING: Spread raspberries and white chocolate chips evenly over the top of the filling mixture in the pan.
10. TOPPING: Mix graham cracker crumbs and ground coffee well, then sprinkle evenly over the filling mixture in the pan. Should have a thin layer completely covering it.
11. TOPPING: Stir topping mixture from #8 again, then drizzle over top of crumb topping in pan.
12. Bake for 40-45 minutes, until toothpick comes out clean. Cool fully before eating. If used a Springform Pan, run a thin knife around the cake edge to loosen and remove outer rim of pan.
Note: The boozy option contains liqueurs that have about 5% alcohol content. 0-25% of it will not bake out. Use own judgment when deciding whether or not to let all ages eat.
Enjoy!
5 years
