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Raspberry Cream Cheese Coffee Cake

Raspberry Cream Cheese Coffee Cake
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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

Units Scale

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

Find it online: https://www.cookflash.com/raspberry-cream-cheese-coffee-cake/