Ingredients
Cake Ingredients
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22 Ounce (Pack of 4)
$23.96
View details
Prime
Antimo Caputo Chefs Flour - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta, 2.2 Lb (Pack of 2)
$16.99
View details
Prime
best seller
King Arthur, Measure for Measure Flour, Certified Gluten-Free, Non-GMO Project Verified, Certified Kosher, 3 Pounds, Packaging May Vary
$8.62
View details
Sugar In The Raw Granulated Turbinado Cane Sugar Cubes, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Vegan, Gluten-Free, Non-GMO,Pack of 1
$5.27
View details
Prime
Sugar In The Raw Granulated Turbinado Cane Sugar, No Added Flavors or erythritol, Pure Natural Sweetener, Hot & Cold Drinks, Coffee, Baking, Vegan, Gluten-Free, Non-GMO, Bulk Sugar, 2lb Bag (1-Pack)
$3.74
$4.14
View details
Prime
C&H Pure Cane Granulated White Sugar, 25-Pound Bags
$56.99
$49.98
View details
Filling Ingredients
Daiya Dairy Free Gluten Free Chocolate Vegan Frozen Cheesecake, 14.1 Ounce (Pack of 8)
$107.26
View details
Prime
Betty Crocker Favorites Super Moist Chocolate Fudge Cake Mix, 13.25 oz (Pack of 12)
$23.04
View details
LorAnn Lemon Bakery Emulsion, 4 ounce bottle (Pack of 2)
$16.98
View details
Instructions
Step 1
*Beat* the eggs together with the sugar until well combined. *Add* the sour cream and melted butter, then beat again to mix thoroughly. *Sift* all dry ingredients together and incorporate into the mixture, creating a smooth batter.
Step 2
Grease your baking pan with butter. *Pour* half of the batter into the pan, and then *layer* half of the raspberries and half of the cream cheese on top. *Repeat* with the remaining batter, berries, and cheese.
Step 3
*Preheat* your oven to 180°C (350°F). *Place* the cake in the oven and *bake* for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
Servings
Equipment
Make sure to have a variety on hand to separate wet and dry ingredients easily.
Ideal for swiftly combining ingredients until they're just right. For extra thick batters, use high speed!
KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer K45SS, Onyx Black
$279.99
$329.99
View details
Commercial Stand Mixer, 15Qt Heavy Duty Electric Food Mixer, Commercial Mixer 600W with 3 Speeds Adjustable 130/233/415RPM, Stainless Steel Bowl, Dough Hook Whisk Beater Perfect for Bakery Pizzeria
$579.99
View details
Prime
Hamilton Beach Electric Stand Mixer, 4 Quarts, Dough Hook, Flat Beater Attachments, Splash Guard 7 Speeds with Whisk, Silver
$95.99
$119.99
View details
A must for sifting flour and other dry ingredients; ensures a smooth batter.
Use a non-stick pan or line with parchment paper for effortless removal.
Variations
Faq
- Why did my muffins turn out too dense?
Make sure not to overmix the batter; mixing just until combined leads to fluffier muffins. Double-check your leavening agents' freshness as well!
- Can I use fresh raspberries instead of frozen ones?
Absolutely! Just ensure you gently fold them into your batter to prevent the juices from turning it too wet. Fresh raspberries add a burst of flavor!
- Why is my cream cheese layer melting into the muffin?
Ensure your cream cheese is firm and not too softened before mixing. Chilling it slightly in the freezer before use can help it maintain its texture.
- How can I ensure an even bake?
Rotate your muffins halfway through baking to promote even heat distribution. Also, consider calibrating your oven if it seems to bake unevenly.
- How can I enhance the raspberry flavor?
For an extra punch, add a teaspoon of raspberry extract or some zest from a fresh lemon for complementary notes. Freshness is key!
- What's the best way to store these muffins?
Keep them in an airtight container at room temperature for up to 3 days or refrigerate for a week. For longer storage, freeze them, and they’ll last up to 3 months.