Now comes the fun part: making the cream cheese filling! In a separate bowl, combine the softened cream cheese, lemon juice, and powdered sugar, mixing until smooth. This filling is so creamy and tempting that I often have to resist the urge to eat it straight from the bowl! Next, pour half of the cake batter into the prepared pan, spreading it evenly. Carefully dollop spoonfuls of the cream cheese mixture on top, then scatter the raspberries over it. Swirl in the remaining batter, covering as much of the filling and raspberries as you can. The swirling action is not only satisfying to do but also creates a beautiful marbled effect!
Bake the cake in your preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean. I love to check on it during the last few minutes of baking; the sweet aroma of raspberries and cream cheese fills the kitchen, leaving me practically drooling! Once out of the oven, allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. Let it cool completely before dusting with powdered sugar for that final touch of elegance.
Pro Tips for Best Results
I’ve made this coffee cake multiple times and discovered a few tricks along the way. First, ensure your ingredients are at room temperature before you start; this will help everything blend together seamlessly, giving your cake that sought-after tender crumb. I forgot once, and trust me, the texture was noticeably denser!
Another tip is to gently fold your raspberries into the batter instead of mixing them vigorously. I learned this the hard way when my batter turned pink! Preserving those lovely whole berries throughout the cake creates a beautiful visual appeal and a pop of flavor when you bite into them.
Also, if you want to make this recipe a day ahead, you can absolutely do that! The flavors meld together beautifully overnight, making the cake even more delicious. Just store it well wrapped in the fridge, and bring it to room temperature before serving.
Common Mistakes to Avoid
I’ve had my fair share of baking mishaps, and I want to save you from some of those pesky errors! First and foremost, don’t skip the step of thoroughly creaming the butter and sugar. If you rush this step or don’t cream them well enough, you’ll end up with a dense cake instead of the light and fluffy texture we’re aiming for. (See the next page below to continue…)
Another pitfall is measuring your flour incorrectly. I used to scoop flour straight from the bag without fluffing it first, resulting in a dry, crumbly cake. Make sure to spoon your flour into your measuring cup and level it off for the perfect balance!
Lastly, avoid opening the oven door too early while baking! Doing so can drastically affect the rising process. I know the temptation to peek is real, but trust me, the cake needs that uninterrupted oven time for the best rise and texture.