Raspberry Coffeecake
Full of sweet, whole USDA Grade A Sisters Fruit Co. Raspberries, topped with a crumbly streusel & drizzled with a sweet cream cheese icing - these mini raspberry coffee cakes are our favorite breakfast treat for busy mornings!
Makes 12 cupcake-sized coffee cakes. Prep time: 15 minutes Cook time: 30 minutes
RASPBERRY CREAM CHEESE COFFEE CAKE
Ingredients
Streusel Topping
- 1/2 cup granulated sugar
- 1/3 cup all purpose flour
- 4 Tablespoons cold unsalted butter, cut in small pieces
Coffee Cake
- 6 Tablespoons unsalted butter, softened
- 2 Tablespoons Cream Cheese
- 3/4 Cup granulated sugar
- 1 large egg, room temperature
- 3/4 Cup buttermilk
- 1 Tablespoon vanilla extract
- 2 1/2 Teaspoons baking powder
- 1/2 Teaspoons salt
- 2 Cups all purpose flour
- 2 Cups Sisters Fruit Co. Premium Dried Raspberries
Cream Cheese Icing
- 1 Cup powdered sugar
- 2 Tablespoons cream cheese
- 2 Tablespoons milk
Instructions
1. Preheat oven to 375F. Place paper baking cups in each of 12 regular sized muffin pan cups. Place the pan on a baking sheet.
2. Mix the streusel together in a small bowl, working the butter in to the flour and sugar until the butter is evenly dispersed and the mixture is crumbly. You can also do this in your food processor, using the pulse button. Set aside.
3. Cream the butter and sugar together for a couple of minutes until light and fluffy either in a stand mixer or by hand in a large bowl. Scrape down the sides of the bowl as necessary.
4. Beat in the egg until completely incorporated, scraping down the bowl again. Then beat in the buttermilk and extract. The mixture may look curdled, that's fine.
5. Blend in the baking powder and salt, then fold in the flour. Finally, stir in the raspberries. Evenly spoon the batter into each cup. Sprinkle the streusel over the top of the batter.
6. Bake for about 30 minutes or until just beginning to turn golden and a toothpick inserted in the center comes out without wet batter clinging to it.
7. Cool 10 minutes in the pan. Drizzle cream cheese icing on top of each cupcake. The mini raspberry coffee cakes can be enjoyed warm or at room temperature.
