Hey there, my friend 👋. If you love coffee cake but want something extra special, you are in for a treat. This raspberry cream cheese coffee cake is soft, buttery, and has a creamy filling with bursts of juicy raspberries.
And the best part? It has a crumbly streusel topping that makes every bite irresistible. Let me show you how to make it.
Utensils You Need
These are the utensils and equipment you need to make this recipe.
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Spatula
- 9-inch round or square baking pan
- Parchment paper
- Whisk
- Butter knife
Important Info
- Servings: 8 slices
- Estimated Cost to make this recipe: Around $10-$12, depending on ingredient prices.
- Prep time: 15 minutes
- Cook time: 40 minutes
- Total time: 55 minutes
- Calories per serving: 320
- Cook method: Baking
- Season: All seasons
- Courses: Dessert, Breakfast, Snack
- Cuisine: American
- Diets: Vegetarian
How to Make Raspberry Cream Cheese Coffee Cake
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
For the cake:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the cream cheese filling:
- 8 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
For the raspberry layer:
- 1 cup fresh or frozen raspberries
- 1 tablespoon sugar
For the crumb topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Whole wheat flour or gluten-free flour blend |
| Sour cream | Greek yogurt |
| Fresh raspberries | Frozen raspberries or raspberry jam |
| Brown sugar | White sugar with a little molasses |
| Unsalted butter | Coconut oil or margarine |
Instructions
- Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the butter and use a hand mixer to mix until the mixture looks crumbly.
- In another bowl, whisk the eggs, sour cream, and vanilla. Pour this into the flour mixture and mix until combined.
- In a separate bowl, beat the cream cheese, sugar, and vanilla until smooth.
- In a small bowl, toss the raspberries with 1 tablespoon of sugar.
- Pour half of the cake batter into the baking pan. Spread the cream cheese mixture over it, then scatter the raspberries on top. Cover with the remaining batter.
- In a bowl, mix the flour, brown sugar, and cinnamon for the crumb topping. Add the melted butter and mix with a fork until crumbly. Sprinkle it over the cake.
- Bake for 40 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before slicing.
Helpful Tips
- If using frozen raspberries, do not thaw them before adding to the cake.
- For an extra crunch, add chopped nuts to the streusel topping.
- If the top starts browning too quickly, cover the cake loosely with foil while baking.
- Let the cake cool completely before slicing to keep the layers intact.
- This cake tastes even better the next day, so feel free to make it ahead.
What to Serve with Raspberry Cream Cheese Coffee Cake
This cake is great with a hot cup of coffee or tea. You can also serve it with a scoop of vanilla ice cream or a drizzle of raspberry sauce for an extra treat.
How Do You Serve the Cake?
I like to serve it on a cake stand or a dessert plate with a fork. If you want to be fancy, dust a little powdered sugar on top before serving.
Where Do You Serve This Recipe the Most?
This cake is perfect for brunch, tea parties, or family gatherings. It’s also great for holiday mornings or as a special weekend treat.
Storage
Short-term Storage (Room Temperature)
- Store the cake in an airtight container at room temperature for up to 2 days.
- Keep it in a cool, dry place away from direct sunlight.
Refrigeration
- If you want it to last longer, store it in an airtight container in the fridge.
- It will stay fresh for up to 5 days.
Freezing
- Wrap individual slices in plastic wrap, then place them in a freezer-safe bag.
- Freeze for up to 3 months.
- Thaw at room temperature or warm in the microwave before serving.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries. Do not thaw them before adding to the cake to prevent too much moisture.
Can I make this cake ahead of time?
Yes, this cake tastes even better the next day. Store it in an airtight container at room temperature or in the fridge.
What can I use instead of sour cream?
You can use Greek yogurt as a substitute for sour cream. It will give a similar tangy flavor.
Can I double this recipe?
Yes, just double the ingredients and bake it in a larger pan. The baking time may be a little longer, so check with a toothpick.
Can I make this cake without the streusel topping?
Yes, but the crumbly topping adds a nice texture. If you prefer a smooth cake, you can leave it out or sprinkle sugar on top before baking.