Raspberry Cream Cheese Coffee Cake
Ingredients:
For the Cake Batter:
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sour cream or Greek yogurt
For the Cream Cheese Filling:
8 oz (1 package) cream cheese, softened
1/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
For the Raspberry Swirl:
1/2 cup raspberry jam or preserves
For the Streusel Topping (optional but delicious!):
1/4 cup all-purpose flour
1/4 cup granulated sugar
2 tablespoons unsalted butter, chilled and cut into small pieces
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round springform pan or a 9×9 inch square baking pan.
Prepare the Cream Cheese Filling:
In a medium bowl, beat the softened cream cheese, sugar, egg, and vanilla extract until smooth. Set aside.
Make the Streusel Topping (if using):
In a small bowl, combine the flour and sugar. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Set aside.
Prepare the Cake Batter:
In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the sour cream or Greek yogurt, beginning and ending with the flour mixture. Mix until just combined.
Assemble the Coffee Cake:
Spread half of the cake batter into the prepared pan. Spoon the cream cheese filling over the batter and spread evenly. Drop spoonfuls of raspberry jam over the cream cheese filling. Gently swirl the jam and cream cheese filling together using a knife or toothpick.
Spoon the remaining cake batter over the filling and gently spread to cover.
Optional Streusel Topping:
Sprinkle the streusel topping evenly over the top of the cake batter.
Bake:
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
Cool and Serve:
Allow the coffee cake to cool in the pan on a wire rack for at least 15 minutes before removing the sides of the springform pan or slicing if using a square pan. Serve warm or at room temperature.
This Raspberry Cream Cheese Coffee Cake is best enjoyed fresh but can also be stored in an airtight container in the refrigerator for a few days. Enjoy this delightful treat with a cup of coffee or tea!
Chef John’s Classic Macaroni Salad
ChatGPT
Chef John’s Classic Macaroni Salad is a beloved recipe known for its creamy, tangy dressing and crunchy vegetables. Here’s how you can make it:
Ingredients:
8 oz (about 2 cups) elbow macaroni or other small pasta shapes
3/4 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 teaspoon sugar
Salt and freshly ground black pepper, to taste
1/2 cup diced celery
1/2 cup diced red bell pepper
1/4 cup chopped fresh parsley
2 green onions, thinly sliced
Optional: 1/2 cup diced cucumber, 1/2 cup shredded carrot, or other vegetables of your choice
Instructions:
Cook the elbow macaroni according to the package instructions in salted water until al dente. Drain and rinse under cold water to cool. Drain well and transfer to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and pepper until smooth and well combined.
Pour the dressing over the cooled macaroni and toss gently to coat.
Add the diced celery, red bell pepper, chopped parsley, green onions, and any optional vegetables to the macaroni. Gently fold everything together until evenly distributed.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Before serving, taste and adjust seasoning with salt and pepper if needed. If the salad seems dry after refrigeration, you can add a little more mayonnaise or a splash of apple cider vinegar to moisten it.
Serve chilled, garnished with additional chopped parsley if desired.
Chef John’s Classic Macaroni Salad is perfect for picnics, barbecues, or as a side dish for any occasion. It’s creamy, tangy, and full of fresh crunch from the vegetables. Enjoy!