Heavenly Raspberry Cream Cheese Coffee Cake Recipe

Delectable raspberry cream cheese coffee cake brings together sweet and tangy flavors in a surprisingly simple dessert.

Rich cream cheese creates a luxurious texture throughout this morning treat.

Bursts of fresh raspberries add vibrant color and unexpected brightness to each slice.

Home bakers appreciate how quickly this recipe comes together with minimal fuss.

Mixing fruit with creamy cheese produces a remarkably balanced combination that feels both elegant and comforting.

Soft, tender crumbs promise a melt-in-your-mouth experience that makes breakfast feel special.

Whip up this stunning pastry and watch everyone ask for seconds.

Why Raspberry Cream Cheese Coffee Cake Is Special

• Burst with Flavor: Enjoy a delightful combination of tangy cream cheese, sweet raspberries, and a buttery streusel topping that creates a symphony of tastes in every bite.
• Master Baking with Ease: This recipe offers simple steps and basic ingredients, making it perfect for bakers of all skill levels, from beginners to seasoned home cooks.
• Versatile Crowd-Pleaser: Great for breakfast, brunch, dessert, or a midday treat, this coffee cake suits countless occasions and will impress family and friends with its stunning presentation.
• Customize Your Delight: Swap raspberries with other berries like blueberries or strawberries, or adjust the streusel to match your personal flavor preferences for a unique twist.

Ingredients for Raspberry Cream Cheese Coffee Cake

• All-Purpose Flour: A key ingredient that provides structure and texture to the coffee cake.
• Sugar: Adds sweetness and helps with the cake's golden-brown color.
• Baking Powder, Baking Soda: Essential leavening agents that help the cake rise and become fluffy.
• Salt: Enhances the overall flavor of the cake.
• Butter: Contributes richness and helps create a tender crumb.
• Sour Cream: Adds moisture and creates a soft, tangy cake texture.
• Vanilla Extract: Provides a warm, sweet flavor to the cake base.
• Eggs: Bind the ingredients together and add structure to the cake.

• Cream Cheese: Creates a smooth, rich layer with a tangy flavor.
• Sugar: Sweetens the cream cheese mixture.
• Egg: Helps set the cream cheese layer.
• Vanilla Extract: Adds depth to the cream cheese flavor.

• Raspberries: Fresh or frozen berries that add a burst of fruity flavor and color.
• Cornstarch: Helps absorb excess moisture from frozen raspberries.
• Brown Sugar, Flour, Cinnamon: Ingredients for the streusel topping that add sweetness and crunch.
• Butter: Helps bind the streusel topping and creates a crispy texture.

How to Make Raspberry Cream Cheese Coffee Cake

Step 1: Warm Up the Oven

Get your oven ready by heating it to 350°F. Grab a 9-inch springform pan or deep baking dish and give it a light greasing to prevent sticking.

Step 2: Create the Cake Base

• All-purpose flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt

Slice cold butter into the mixture and work it until it looks like rough breadcrumbs. Pour in sour cream, vanilla extract, and eggs.

Mix until the batter becomes smooth and silky. Spread half of this delicious mixture into your prepared pan.

Step 3: Whip Up the Cream Cheese Layer

In a separate bowl, blend cream cheese, sugar, an egg, and vanilla until perfectly smooth. Carefully spread this creamy mixture over the cake batter already in the pan.

Step 4: Scatter Fresh Raspberries

Distribute fresh or frozen raspberries evenly across the cream cheese layer. If using frozen berries, toss them with a bit of cornstarch to prevent excess moisture.

Step 5: Craft the Crumbly Topping

• Flour
• Brown sugar
• Ground cinnamon

Pour in melted butter and stir until the mixture becomes delightfully crumbly. Sprinkle this sweet topping generously over the raspberries.

Step 6: Bake to Perfection

Slide the pan into the preheated oven and bake for 45-50 minutes. You’ll know it’s done when the top turns a beautiful golden brown and a toothpick inserted in the center comes out clean.

Step 7: Cool and Serve

Allow the coffee cake to cool completely before slicing. This helps the layers set and makes for cleaner, more beautiful servings.

Tips for Perfect Raspberry Cream Cheese Cake

• Toss frozen raspberries with cornstarch to stop color from spreading and maintain cake's beautiful appearance.
• Let cream cheese sit at room temperature for 30 minutes before mixing to ensure smooth, lump-free texture.
• Use the toothpick test by inserting it into the center – if it comes out clean with minimal crumbs, the cake is ready.
• Mix ingredients until they resemble coarse crumbs for that classic crispy, tender texture.
• Store in an airtight container at room temperature for 2-3 days or refrigerate for up to 5 days to maintain moisture and flavor.

Variations to Try on Raspberry Cream Cheese Cake

• Berry Bonanza: Swap raspberries with blueberries, strawberries, or mixed berries for a fruity flavor change.
• Nutty Nutrition Boost: Add chopped almonds or pecans to the streusel topping for extra crunch and protein.
• Gluten-Free Goodness: Replace regular flour with gluten-free flour blend and ensure all ingredients are certified gluten-free.
• Vegan Variation: Use plant-based cream cheese, coconut oil instead of butter, and egg replacer to create a dairy-free and egg-free version of the coffee cake.

What Goes Well with Raspberry Cream Cheese Cake

Pair with a medium-roast Colombian coffee that complements the cake’s creamy and fruity notes, enhancing the dessert’s rich flavors.

Select a chilled rosé wine or sparkling moscato to balance the sweetness and add a light, refreshing contrast to the dense cake texture.

Serve alongside a small scoop of vanilla bean ice cream or whipped cream to elevate the dessert’s creamy raspberry profile and provide a cool, smooth counterpoint.

Sprinkle toasted almond slivers or fresh mint leaves on top to add a subtle crunch and aromatic freshness that brightens the cake’s overall taste experience.

How to Store Raspberry Cream Cheese Cake

• Store covered in an airtight container for up to 4 days. Keep cake in the refrigerator to maintain its creamy texture and prevent raspberries from spoiling quickly.
• Wrap tightly in plastic wrap and aluminum foil. Place in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds. Alternatively, place in a preheated 325F oven for 5-7 minutes to restore its fresh-baked warmth.
• Let cake sit at room temperature for no more than 2 hours. Cover loosely with plastic wrap to prevent drying out, but consume within the same day for best quality.

FAQs

• Can I use different berries in this coffee cake?

Yes, you can substitute raspberries with blueberries, strawberries, or mixed berries. Just ensure they are fresh or well-drained if using frozen.

• Is it necessary to use a springform pan?

No, a regular deep baking dish works fine. The key is having a pan that’s 9 inches and can hold the layers without overflow.

• How do I know if the cream cheese layer is properly mixed?

The mixture should be smooth and free of lumps, with no cream cheese chunks visible. Beat until the ingredients are fully incorporated and have a uniform texture.

• Can I make this coffee cake ahead of time?

Absolutely. You can prepare the cake a day in advance and store it covered at room temperature or in the refrigerator. The flavors will meld and taste even better the next day.

Raspberry Cream Cheese Coffee Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

• Total Time: 1 hour 20 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Rich, velvety raspberry cream cheese coffee cake dances with sweet-tart berries and creamy swirls, promising delightful morning indulgence. Homemade comfort beckons you to savor each buttery, crumbly bite of this irresistible breakfast treat.

---

Ingredients

Scale 1x2x3x

Cake Base:

• 1 3/4 cups (220 grams) all-purpose flour
• 1/2 cup (113 grams) unsalted butter, softened
• 2 large eggs
• 3/4 cup (150 grams) granulated sugar
• 3/4 cup (180 milliliters) sour cream

Leavening Agents:

• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Flavor Enhancers:

• 1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a 9-inch springform pan with a light grease coating to prevent sticking.
2. Create the foundational cake batter by whisking together dry ingredients, ensuring even distribution of flour, sugar, baking powder, baking soda, and salt.
3. Incorporate cold butter into the dry mixture, using a pastry cutter or fingertips to form a texture resembling coarse, sandy crumbs.
4. Introduce sour cream, vanilla extract, and eggs to the crumbly mixture, gently folding until a smooth, consistent batter develops.
5. Transfer half of the cake batter into the greased pan, spreading it evenly across the bottom to create a uniform base layer.
6. Prepare the cream cheese filling by blending cream cheese, sugar, egg, and vanilla until achieving a silky, lump-free consistency.
7. Carefully spread the cream cheese mixture over the initial cake batter layer, creating a distinct and even cream cheese stratum.
8. Distribute fresh or frozen raspberries across the cream cheese layer, ensuring an even spread; if using frozen berries, lightly coat them with cornstarch to prevent excess moisture.
9. Craft the streusel topping by combining flour, brown sugar, and cinnamon, then integrating melted butter to form a crumbly texture.
10. Generously sprinkle the streusel mixture over the raspberry layer, covering the surface with a delicate, crumbly topping.
11. Bake in the preheated oven for 45-50 minutes, monitoring until the cake achieves a golden-brown color and a toothpick inserted into the center emerges clean.
12. Remove from the oven and allow the coffee cake to cool completely at room temperature before slicing and serving.

Notes

• Prevent raspberry sinking by lightly coating them in flour before adding to the cream cheese layer.
• Swap fresh raspberries with blueberries or strawberries for varied flavor profiles and seasonal alternatives.
• Enhance moisture by using full-fat sour cream and ensuring ingredients are at room temperature before mixing.
• Create a gluten-free version by substituting all-purpose flour with a reliable gluten-free flour blend and adding xanthan gum for better texture.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Breakfast, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 288 kcal
• Sugar: 16 g
• Sodium: 144 mg
• Fat: 15 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.3 g
• Carbohydrates: 32 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 75 mg