Raspberry Cream CHeese Coffee Cake

Made With Local Ingredients + REAL Coffee 

Live the SnoCo Life is supported by you, our amazing subscribers, and our sponsors Perfectly Knotty of Arlington, Rustic Redemption of Granite Falls, and Farm Fresh Northwest delivery Service of Stanwood.

Our Local Choices

Raspberries
Marysville Farmers Market
Marysville, WA

Honey
Timberline Bees
Granite Falls, WA

Coffee
Vista Clara Coffee
Snohomish, WA

Biscotti Crumbs
Northwest Biscotti
Marysville, WA

Raspberry + Coffee Liqueur
Skip Rock Distillers
Snohomish, WA

Ingredients:

Cake Ingredients

  • – ½ Cup Buttermilk
  • – 2 Tbsp Fine Ground Coffee
  • – 2 Tbsp Coffee Liqueur (Boozy Version, Optional))
  • – 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, Optional)
  • – 2 Tbsp Honey

Topping Ingredients

  • – 2 Tbsp Coffee Liqueur (Boozy Version, Optional)
  • – 2 Tbsp Honey
  • – 2 Tsp Sugar
  • – 1 Cup Raspberries, Quartered
  • – ¼ Cup White Chocolate Chips
  • – ½ Cup Biscotti or Honey Graham Cracker Crumbs
  • – 2 Tbsp Fine Ground Coffee
Preparation:
  • Preheat oven to 350. Spray 9 Inch pan with butter or flour spray (Spingform Pan Best).
  • 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.
  • 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.
  • 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.
  • CAKE: Pour cake batter into pan and spread evenly, then set aside.
  • FILLING: Mix sugar, cream cheese, egg, raspberry liqueur (if using), and honey together well
  • FILLING: Pour filling mixture evenly over cake batter in pan and allow to settle. Should be liquid enough to spread out on its own.
  • 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.
  • TOPPING: Spread raspberries and white chocolate chips evenly over the top of the filling mixture in the pan.
  • 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.
  • TOPPING: Stir topping mixture from #8 again, then drizzle over top of crumb topping in pan.
  • 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.

Makes 9 Inch Cake

    Let us know what you think! Share your comments and experiences below and don’t forget to spread the love on social media at the bottom of the page.

    0 Comments

    Submit a Comment

    Your email address will not be published. Required fields are marked *