Raspberry Cream Cheese Coffee Cake-United States

What can I say about coffee cake other than it’s delicious, it can be made a dozen different ways, and is definitely the best thing to accompany your daily cup of coffee (or tea in my case). While I try to limit the amount of sweets I make since I have an “extremely active” sweet tooth and will often eat anything that is in my path (i.e. sitting around in the kitchen waiting to be devoured by moi), I do indulge for no other reason than photos of baked goods often come out the best and seem all the more drool-worthy. Wouldn’t you agree from the below photo?

This very simple recipe was from the cookbook I bought at Biltmore on my visit there (on a side note it’s hard to believe that it’s been almost three years since I ventured down south!). It’s a great cookbook and has a slew of terrific AND delicious recipes.

Raspberry Cream Cheese Coffee Cake

recipe courtesy of Biltmore: Our Table to Yours 

1/4 cup packed brown sugar

1 cup finely ground pecans

2 teaspoons cinnamon

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 cup (1 stick) butter, softened

1 cup granulated sugar

2 eggs

1 cup sour cream

2 teaspoons vanilla extract

1 teaspoon cinnamon

1/4 cup pecan halves

1 1/2 cups fresh raspberries


Confectioners’ sugar, toasted pecans and/or additional raspberries

Preheat the oven to 320 degrees F. Mix the brown sugar, ground pecans, and 2 teaspoons cinnamon in a small bowl and set aside.

Sift the flour, baking powder and baking soda into a medium bowl. Cream the butter and sugar in a mixing bowl until light and fluffy. Beat in the eggs and then the sour cream until smooth.  Add the sifted ingredients gradually, beating constantly and scraping the side of the bowl occasionally. Stir in the vanilla and 1 teaspoon cinnamon.

Sprinkle the pecans halves over the bottom of a buttered and floured 10- to 12-inch bundt pan. Sprinkle 1/4 cup of the ground pecan mixture evenly over the pecan halves. Stir the remaining ground pecan mixture into the coffee cake batter. Fold in the raspberries. Spoon the batter into the prepared pan and spread evenly.

Bake for 30-40 minutes or until a wooden pick inserted into the center comes out clean. Cool in the pan for 20 minutes and invert onto a plate. Garnish with confectioners’ sugar, toasted pecans and or/fresh raspberries.

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