A delectable coffee cake with raspberries, cream cheese and a smattering of chocolate chips.
One minute the cake was all there, I turn my back for a short time and then find it reduced down to mere crumbs.
No one wants to admit to eating an entire cake in such an unbelievably short period of time. . .
Thank goodness two more people were 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.
Then 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?
I’m full of questions today and the answers aren’t hard to figure out.
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.
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- ½ cup sugar
- 1 large egg
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- ¾ cup + 2 tablespoons flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups raspberries, fresh or frozen (do not thaw)
- ¼ cup mini chocolate chips
- 1 cup confectioners' sugar, sifted, plus more if needed
- 1 - 2 tablespoons milk
- dash of vanilla
- 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.