Raspberry Ripple Cream Cheese Coffee Cake

What is ironic about this cake is that I made something similar just the other day from the same book -- my Passion For Baking book -- and the first version of this cake was excellent while this one is only so-so. I think part of my problem with this cake though was that I didn't get it into the pan correctly. The book said something about chilling the cake batter, then patting into the bottom and up the sides of the pan before pouring in the cream cheese mixture and the raspberry jam. That part didn't make to much sense to me, so I ended up just patting the batter into the bottom of the pan and then topping it with the other stuff. Alas, my cake did not bake properly.

The instructions say it should bake for 30 minutes or so, but I ended up leaving mine in for around 45-50 and the middle of the cake is still not completely done. Luckily the edges and bottom aren't burned, and it doesn't taste bad, it's just annoying. Especially considering how great the other raspberry coffee cake from the same book turned out to be.

The bottom line for this cake is if this sounds appealing to you, make the other cake first since it's easier to make and tastes great to boot. If you really want to try this one, be sure to chill the dough as instructed and be aware that you may end up baking it much longer than the recipe calls for.




Ingredients:

Filling:
3 0z cream cheese, softened
1 large egg
2 tbsps sugar
1/2 tsp vanilla extract

Cake:
2 1/4 cups all purpose flour
3/4 cup sugar
3/4 cup cold butter, cut into chunks
2 tsps baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 tsp ground cinnamon
1 tbsp orange zest
1 large egg
1 tsp vanilla extract
3/4 cup buttermilk

1 cup raspberry jam

Preheat oven to 350. Spray a 9 inch tart or springform pan with cooking spray. Place pan on parchment-lined baking sheet.

For Filling: in a food processor, blend cream cheese with egg, sugar and vanilla. spoon mixture into a small bowl and set aside. Do not wash food processor bowl.

For cake: combine flour and sugar in food processor. Cut in butter until mixture is a crumbly streusel. Set aside 1/2 cup streusel mixture for topping. Transfer remaining streusel to a mixer bowl and stir in baking powder, baking soda, salt, cinnamon, and orange zest. Stir in egg, vanilla and buttermilk to make a soft batter. Chill batter about 15 minutes for easier handling.

Spread or pat two-thirds of batter over bottom and up sides of prepared pan (floured hands make this easier). Spread or disperse cream cheese filling and then raspberry preserves on top of batter. Spoon or dollop remaining batter over cream cheese-jam layer. Sprinkle on reserved streusel mixture.

Bake at 350 for 35 minutes (mine took much longer, but be sure to check after 35 minutes) or until the cake tests done. Cool well. Dust with powdered sugar.