For an even richer flavor, consider using dark chocolate chips in the filling. To prevent the cake from sticking, ensure the Bundt pan is thoroughly greased and lightly floured. If you don't have plain yogurt, sour cream makes an excellent substitute. The soaking of the raisins helps to keep them plump and juicy during baking.
Cream Cheese Coffee Cake I
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING12 People
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VIEWS30
Indulge in this luxuriously smooth coffee cake, bursting with a delightful medley of raisins, rich chocolate, and crunchy walnuts. A truly irresistible treat!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate68 g
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Cholesterol121 mg
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Fiber2 g
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Protein9 g
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Saturated Fat12 g
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Sodium299 mg
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Sugar38 g
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Fat23 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Generously grease a 12-cup Bundt cake pan or a 9- or 10-inch tube pan. (5 minutes)
02
StepSoak raisins and golden raisins in warm water until plump, about 15 minutes. Drain well and dry thoroughly. Chop coarsely. In a medium bowl, combine the plumped raisins, 1/3 cup dark brown sugar, cocoa powder, chopped chocolate, cinnamon, and chopped walnuts. Mix well to combine. For a finer texture, pulse the filling ingredients in a food processor until coarsely ground. (20 minutes)
03
StepIn a large mixing bowl, cream together the softened unsalted butter, 1 cup brown sugar, and granulated sugar until light and fluffy. Add the softened cream cheese and continue creaming until fully blended. Beat in the eggs one at a time, then stir in the vanilla extract until well combined. Gradually blend in the plain yogurt until smooth. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. (25 minutes)
04
StepSpread one-third of the batter evenly into the prepared pan. Sprinkle with half of the filling mixture. Repeat layers, using another one-third of the batter and the remaining filling. Top with the final third of the batter, spreading evenly. (10 minutes)
05
StepBake in the preheated oven for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. (60 minutes + 10 minutes cooling)
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Jamil Ondricka
Jun 12, 2025My family requests this cake for every special occasion now!
Shayna Bernier
May 3, 2025The filling is what makes this cake so special. The chocolate and nut combination is perfect.
Isabel Rolfson
Apr 18, 2025This cake is a showstopper! Everyone raved about it.
Jettie Balistreri
Feb 22, 2025The recipe was easy to follow, and the cake turned out beautifully.
Caterina Weissnat
Feb 19, 2025I added a glaze on top, and it made it even more decadent!