What is it about coffee cakes that are so irresistible? Or is it just me?
One minute they can be all there, in their entirety, and a little while later reduced down to a few crumbs? Like someone hid it from you. Or stole it and ran away.
If only that were true. No one wants to admit to eating an entire cake in such an unbelievably short period of time.
Thank goodness there were two other people helping me out because it’s so easy to cut a small piece here and another one there. Basically every time you walk by because you just can’t help yourself.
Until there’s just that one piece left. Which may or may not be a good thing, depending on how you look at it.
So. . .What is it about this coffee cake?
Is it the cream cheese in the batter giving it a soft, tender crumb and making it taste faintly of cheesecake?
Is it the tart pop of juicy raspberries that melt like butter into the top of the cake?
Is it the smattering of mini chocolate chips that add a little bit of decadence to every bite?
Is it the silky glaze drizzled generously over top to help balance out the tart bite of the berries and add a little sweetness to your day?
It’s all of the above rolled into each and every bite so you don’t feel mortified when it’s all gone, even once you realize how much you contributed to it being all gone. No remorse, regrets or worrying over calories consumed.
There’s just sadness ’cause you want some more. Just one more piece, one more bite, one more crumb.
That’s what it is about this coffee cake. It’s moreish.
Down to the very last, teeny-tiniest, speck of a crumb.
A delectable cream cheese coffee cake with raspberries and chocolate chips.
- Preheat the oven to 350 degrees F and grease a 9×9-inch baking dish.
- In the bowl of a stand mixer or in a large mixing bowl cream together the cream cheese, butter, and sugar on medium speed 3 minutes.
- On low speed beat in the egg, milk, and vanilla until smooth.
- In a small bowl whisk together the flour, baking powder, baking soda and salt. Beat in half at a time on low speed.
- Pour the batter into the prepared pan and spread out evenly. Drop the raspberries and chocolate chips over the top.
- Bake for 28 - 30 minutes or until a toothpick in center comes out clean. Cool on wire rack.
- Whisk the sugar, milk and vanilla together to make a glaze. If it's too thin add a little more confectioners'. Spoon and drizzle it over the top of the cake. Cut into squares to serve.
- Store tightly covered in a cool place up to 2 days, refrigerate to store up to 4 days.
Adapted from Kitchen Daily
Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved