Raspberry Cream Cheese Coffee Cake
There’s something magical about a coffee cake that combines rich cream cheese, tart raspberries, and a buttery crumb topping. This Raspberry Cream Cheese Coffee Cake is the kind of treat that makes your kitchen smell like heaven and keeps everyone coming back for just one more bite. Perfect for breakfast, brunch, or an indulgent afternoon snack, this cake is soft, moist, and bursting with flavor. Trust me, once you try it, you’ll wonder how you ever lived without it.
Why You’ll Love Raspberry Cream Cheese Coffee Cake
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family breakfast, hosting a weekend brunch, or simply indulging in a little me-time with a cup of coffee, this cake fits every occasion. Here’s why it’s a must-try:
Versatile: Enjoy it as a breakfast treat, dessert, or afternoon snack. It’s perfect for any time of the day.
Budget-Friendly: Made with simple pantry staples, so you won’t have to spend a fortune to bake something delicious.
Quick and Easy: Despite its bakery-worthy appearance, this recipe is surprisingly easy to make, even for beginners.
Customizable: Switch up the fruit, add nuts, or drizzle with a glaze for a unique twist.
Crowd-Pleasing: A guaranteed hit with both kids and adults. This cake strikes the perfect balance of sweetness and tartness, making it a universal favorite.
Ingredients
Ingredients in Raspberry Cream Cheese Coffee Cake
Here’s the magic of this cake—it’s made with simple ingredients, yet the result is an irresistibly rich and flavorful treat. Let’s break it down:
Flour: The base of the cake, giving it structure and a soft crumb.
Sugar: Adds just the right amount of sweetness to balance the tart raspberries.
Butter: Creates a rich, moist texture and adds a buttery flavor to every bite.
Cream Cheese: The secret ingredient for an ultra-creamy and slightly tangy filling.
Eggs: Help bind everything together and add moisture.
Vanilla Extract: Enhances the flavors with a warm, sweet aroma.
Baking Powder: Ensures the cake rises beautifully and stays light and fluffy.
Salt: A pinch helps balance the sweetness and enhance all the flavors.
Raspberries: The star of the show! Their tartness pairs perfectly with the creamy filling.
Crumb Topping: A buttery, cinnamon-spiced streusel that adds a delightful crunch.
Instructions
Preheat Your Equipment
Start by preheating your oven to the recommended temperature. This ensures even baking and gives your cake the perfect texture. Preheating might seem like a small step, but trust me, it makes all the difference.
Prepare the Batter
In a large bowl, combine the dry ingredients and mix until well incorporated. In another bowl, beat together the butter, sugar, and eggs until light and fluffy. Gradually add the dry ingredients, mixing just until combined. Be careful not to overmix, as this could affect the texture of the cake.
Prepare the Cream Cheese Filling
In a separate bowl, beat the cream cheese with sugar and vanilla extract until smooth. This luscious filling is what makes the cake extra special, so don’t skip this step!
Assemble the Cake
Pour half of the batter into a greased baking dish. Spread the cream cheese mixture evenly over the batter, then top with fresh raspberries. Spoon the remaining batter on top and spread it gently to cover the filling.
Add the Crumb Topping
In a small bowl, mix together the crumb topping ingredients until the mixture resembles coarse crumbs. Sprinkle generously over the top of the cake for that perfect crunch.
Bake to Perfection
Bake for the recommended time, or until a toothpick inserted into the center comes out clean. The smell alone will have you counting down the minutes until it’s ready!
Cool and Serve
Let the cake cool for a few minutes before slicing. This step is crucial to let the flavors settle and the cream cheese filling set properly. Serve warm and enjoy every bite!
Nutrition facts
Servings: 8 Calories per serving: 320
Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
How to Serve Raspberry Cream Cheese Coffee Cake
This cake pairs wonderfully with various sides and accompaniments. Here are a few ways to enjoy it:
With a Hot Beverage: Serve with a steaming cup of coffee, tea, or hot chocolate for the ultimate cozy treat.
Topped with Whipped Cream: A dollop of freshly whipped cream takes it to the next level.
With a Scoop of Ice Cream: Pair with vanilla or raspberry ice cream for a decadent dessert.
Drizzled with Glaze: Add a simple vanilla glaze for an extra touch of sweetness.
Additional Tips
Here are some extra tips to help you get the most out of this recipe:
Use Fresh or Frozen Raspberries: If using frozen, don’t thaw them before adding to the batter to prevent excess moisture.
Let It Cool Completely: This allows the cream cheese layer to firm up and makes slicing easier.
Store Properly: Keep leftovers in an airtight container in the fridge for up to three days.
Make It Ahead: This cake tastes even better the next day, making it perfect for meal prep.
Experiment with Flavors: Try adding lemon zest to the batter for a citrusy twist.
FAQs
Can I use other berries instead of raspberries? Yes! Blueberries, strawberries, or blackberries all work great.
Do I need to refrigerate leftovers? Yes, because of the cream cheese filling, store it in the fridge.
Can I make this cake gluten-free? Absolutely! Just substitute with a good-quality gluten-free flour blend.
What’s the best way to reheat it? Warm slices in the microwave for 10–15 seconds for a fresh-out-of-the-oven taste.
Can I make this cake ahead of time? Yes, it actually tastes even better the next day!
Can I freeze this coffee cake? Yes! Wrap it tightly and freeze for up to three months.
How do I prevent the raspberries from sinking? Toss them lightly in flour before adding them to the batter.
Can I make this in a different pan? A round cake pan or loaf pan works too, but adjust the baking time accordingly.
What if I don’t have cream cheese? Greek yogurt or ricotta cheese can be a good substitute.
How do I know when it’s done baking? Insert a toothpick in the center—if it comes out clean, it’s ready!
Conclusion
Raspberry Cream Cheese Coffee Cake is the perfect blend of creamy, fruity, and crumbly goodness. Whether you’re serving it for a special occasion or just treating yourself, this recipe is a game-changer. Give it a try, and don’t be surprised if it becomes your new favorite go-to treat!
Print
Raspberry Cream Cheese Coffee Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8–10 servings 1x
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A soft and buttery coffee cake with a luscious cream cheese layer, fresh raspberries, and a crumbly streusel topping. This delightful cake is perfect for breakfast, brunch, or an afternoon treat with coffee or tea.
Ingredients
For the Cake:
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
For the Cream Cheese Layer:
- 8 oz (1 package) cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
For the Raspberry Layer:
- 1 cup fresh or frozen raspberries
- 1 tablespoon cornstarch (if using frozen raspberries)
For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or a deep baking dish.
- Prepare the Cake Batter: In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in butter until the mixture resembles coarse crumbs. Add sour cream, vanilla, and eggs, mixing until smooth. Spread half of the batter into the prepared pan.
- Make the Cream Cheese Layer: In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Spread over the batter.
- Add the Raspberry Layer: Evenly distribute raspberries over the cream cheese layer. If using frozen raspberries, toss them with cornstarch before adding.
- Make the Streusel Topping: In a small bowl, mix flour, brown sugar, and cinnamon. Stir in melted butter until crumbly. Sprinkle over the raspberries.
- Bake for 45–50 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out clean.
- Cool completely before serving
Notes
- You can substitute raspberries with blueberries or mixed berries.
- If using frozen raspberries, do not thaw before adding to the cake.
- Store leftovers in the refrigerator for up to 3 days
Nutrition
- Serving Size: 1 slice
- Calories: ~320 kcal
- Sugar: Sugar: 20g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
