Grammy's Kitchen · Coffee Cake · Raspberry Cream Cheese Coffee Cake
One of 78 coffee cake recipes we measured
from pinchofyum.com
9 cooks on pinchofyum.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 78.
| this recipe | typical | |
|---|---|---|
| fat | 63% | 63% |
| total sugar | 74% | 109% |
| egg | 37% | 30% |
| leavener | 2% | 2% |
| salt | 1% | 1% |
| liquid | 64% | 69% |
| flour strength | 1.0 | 1.0 |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 270 g | 2 1/4 cups flour |
| 150 g | 3/4 cup sugar |
| 170 g | 3/4 cup butter |
| 2 g | 1/2 teaspoon baking powder |
| 2 g | 1/2 teaspoon baking soda |
| 2 g | 1/4 teaspoon salt |
| 172 g | 3/4 cup sour cream (I used regular) |
| 50 g | 1 egg |
| 227 g | 8 ounces softened cream cheese (I used light) |
| 50 g | 1/4 cup sugar |
| 50 g | 1 egg |
| 1/2 cup homemade or store-bought raspberry jam |
Method: 4 steps, published by pinchofyum.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Oh Ma Gahh!! Just when i thought you couldnt make anything else delicious,you come up with this masterpeice!! I absouletly LOVE coffee cake so thanx so much for showing this yummy alternative way in making my beloved dessert!!:)” — a cook, 5.0★