mhmm monday

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? 

So when this website shared this recipe, I knew it was one to try.  

Raspberry Cream Cheese Coffee Cake

A delectable cream cheese coffee cake with raspberries and chocolate chips.

Ingredients:
Cake:
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
1/4 teaspoon salt
2 cups raspberries, fresh or frozen (do not thaw)
1/4 cup mini chocolate chips
Glaze:
1 cup confectioners' sugar, sifted, plus more if needed
1 - 2 tablespoons milk
dash of vanilla

Directions:
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.

Glaze:
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.
Enjoy!

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